Garbanzo chili?

I was thinking about cookin' up a bowl of chili on the "snowy" NYC day. The only beans I have around are garbanzos (CheChe's as my Italian grandmother use to call them), Of course, I know you can use whatever you want (esp. in chili's) but has anyone ever had one made with these yellow/white beans? Any idea on any different way to do it?

Why don't you  just skip the beans? 

Good point. Now, since I am also leaving out the meat.....I guess it is chili sauce?

Perfect!   As long as you have some tortillas on hand to eat  it with

You can roast the ceci  in the oven...add you favorite seasoning and have a nice crunchy side for your chili sans beans.

I think they would be fine in chili.Give it a try and let us know.

IMO, the only good garbanzo is a smushed garbanzo, mixed up with tahini, garlic, lemon juice, etc. and made into hummus.

Heck, go with the garbanzos.  Love them.

what happened to the meat?
vegetarian chili is an oxymoron to me.

Well, seeing that no one has gone ballistic over the very thought of putting beans in chili, I guess it's up to me:
 
              HORRORS!!!!!

The Petro's chain serves vegetarian chili and it's been a top seller for several years.  I may prefer beef, but there's a market for it, and someone's making dollars from it.

I love beans in chili.  I've often used pork and beans when nothing else was available.  I've eaten a vegetarian chili and it's loaded with several different kinds of beans.
 
Let us know how it turns out with the garbanzos.

dimmie2


I love beans in chili.  I've often used pork and beans when nothing else was available.  I've eaten a vegetarian chili and it's loaded with several different kinds of beans.

Let us know how it turns out with the garbanzos.

In other words, you don't care for chili. It's OK. Lots of people don't like chili. It's not exactly a disgrace.

No, I didn't say that.
 
I love chili.  I grew up eating it with beans and that's the way I like it.  For me, it's not all about the meat.

Garbanzos in chili sounds like Indian food, not chili.

NYNM, those garbanzos w/ chili seasoning sounds good to me! It might help to call it Garbanzo Chile Beans? Or Garbanzo Chili Beans???
 
Ranch Style Beans have some sort of chile seasonings and they have been a BIG seller for a long time. Weird but I just looked and they say in the ingreadients "Chili Peppers". You would think it would say "Chile Peppers".
Joe

I'd think it would just say chiles.

I was at my favorite mex market to day they had fresh garbozos in the pod for sale.
chili calaradoes is is chili  with kidney beans calaradoes is mexican for kidney bean.
chili was made with out beans as a sauce then would be ladled over a bowl of beans.if you dont like beans
leave them out but if you like them  add them ive had chili made with about every bean ther is some times5 or 6 different kinds and
had it with no beans.if its veg chli its a good way to add protein. I wqould think people would wack out over pasta or rice with chli than
worry over beans or no beans.
 

Actually, kindney bean is Haba de riñón in Spanish. Chili colorados is red chili.

on the goya bag of large kidneys its says calaradoes but then ther are probably many differnt names as in english we have onr word
for corn and in mexican ther are probly more than 10 or15. so it depends where you are. our housekeeper called them colaradoes
but she was from baja they could be another name in central mex as i only spent a few mounths ther.
 
i was wrong on the spelling its habichuelas coloradas
sorry
haba de rinon is portagese

Well, I haven't actually made it yet, but I will give it a go soon. In the meanwhile:
http://allrecipes.com//Re...able-chili/Detail.aspx
http://www.food.com/recip...vegetarian-chili-51140
http://allrecipes.com//Re...-the-world/Detail.aspx
This was kinda what I had in mind, minus kidney beans

Does Dallas' legendary chili 'n rice sound like Indian food, too?

Garbanzo Chili Update:
So, I just made (and am currently eating) a quick & dirty GC.
Mixed reactions. Hearty, tasty, filling. Yet something was "missing."
My ersatz recipe was only garbanzos, a little chicken broth, a little tomato paste and, some garlic, the best: Cascados Farms Sundried Red Chile powder (from Santa Fe Farmer's Market last summer.)  In the end, I threw in some browned ground turkey, which perked it up. and a little dried green chile.
I think, upon reflection, the most important ingredient in chili is chile!

Rotel Tomatoes w/ green chiles mighta perked things up also. Or Hatch Tomatoes w/ Jalapenos.  Or any of the tomatoes w/ peppers combos. Just and idea.... I have never added those to anything and wished I haddent.
Joe

As a change of pace, we make a white chicken chili. We follow the concept in the recipe below, but use our blend of spices & replace the water with chicken stock.
 
http://www.mccormick.com/Recipes/Main-Dish/White-Chicken-Chili.aspx 

Ya know, I looked at a can of Rotel, right on my pantry shelf, but held off. Next time, on! (in!)