Sort through the chickpeas to remove any stones or debris. Rinse chickpeas then place in a large bowl and cover with cold water. Cover the bowl and refrigerate, allow the chickpeas to soak for at least 8 hours.
After the chickpeas have soaked, drain and set aside. Heat the olive oil in a dutch oven over medium heat. Add the turkey to the dutch oven and cook until lightly browned, breaking it up as it cooks, about 7 minutes.
Add the onion, jalapeno, and garlic to the dutch oven. Cook, stirring occasionally, until the onions soften, about 10 minutes.
Stir in the tomato paste, cumin, chili powder, and 1 tsp salt until well combined. Stir in the vegetable broth and chickpeas and bring to a slight boil. Reduce heat to medium-low and cover the dutch oven. Simmer while covered, stirring occasionally, for about 90 minutes or until chickpeas are tender.
Uncover the dutch oven and simmer until thickened, about 10 more minutes.
Season chili with salt & pepper to taste. Ladle into bowls and add your toppings.
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