Garbanzo-Rice Chili

Garbanzo-Rice Chili

Whether you are transitioning to hearty meals, or simply love garbanzo beans like me, this recipe is a must try. I assure you even the kids will enjoy it! Not to mention the garbanzo beans are packed with calcium, fiber, and many other beneficial nutrients. Either way, this garbanzo-rice chili will get you and your family excited for chickpeas.

This comforting dinner is a warm indulgence that everyone here, at Kathey Jo’s Kitchen loves. A tips that’ll help bring ultimate flavors forward is marinading the beef round steak before cooking. Marinading the southwest sauce for approximately 1 to 2 hours before will make all the difference. To add even more pizazz to this already delicious recipe, you could also enjoy diced up bell peppers, green onion, avocado, and tomato for toppings!

My husband Rob and I especially love the kick the spices give. From paprika, to crushed red pepper, and coriander, the ingredients really come together for the ultimate party in your mouth. Also, how can we forget about the incorporation of rice and beans? Trust me when I say, the aroma of this combined recipe is literally perfection in a bowl.


  • 1 1/2 pounds beef round steak marinade in a southwest sauce
  • 2 teaspoons vegetable oil
  • 1/3 cup chopped fresh parsley
  • 1 1/2 cups water
  • 1 tablespoon chopped fresh oregano OR 1 teaspoon dried oregano leaves
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground coriander
  • 1 1/2 medium bell peppers — chopped (1 1/2 cups)
  • 1 large onion — chopped (1 cup)
  • 1 clove garlic — finely chopped
  • 1 bay leaf
  • 1 (10 1/2 ounce) can condensed beef broth
  • 3 cups cooked rice
  • 1 (15 ounce) can garbanzo beans


  1. Diced bell peppers, green onion, avocado and tomato — if desired
  2. Trim fat from beef.
  3. Cut beef into 1/2-inch cubes.
  4. Heat oil in nonstick Dutch oven over medium heat.
  5. Cook beef in oil, stirring occasionally, until light brown; drain.
  6. Stir in remaining ingredients except rice and beans.
  7. Heat to boiling; reduce heat.
  8. Cover and simmer 1 hour, stirring occasionally.
  9. Uncover and simmer about 30 minutes longer, stirring occasionally, until mixture is thickened and beef is tender.
  10. Remove bay leaf .
  11. Mix rice and beans.
  12. Heat over low heat, stirring occasionally, just until hot.
  13. Divide rice mixture among 8 serving bowls.
  14. Spoon beef mixture over rice.
  15. Top with diced vegetables.