We wanted to send a bonus recipe this week after a lot people asked if they could see the Buffalo Chickpea Chili that we entered in a chili cook off. After realizing the judges were all meat loving males we knew it had no chance to win but that doesn’t mean it wasn’t the best:) The soup below may be one of our all time favorites. It’s clean, yummy and perfect for a cold fall night.

As always, email us at info@FuseFitnessStudio.com with questions…enjoy!


– 15 oz diced tomatoes

– 15 oz tomato sauce

– 15 oz chickpeas, cooked or canned

– 15 oz great northern beans (or any other bean you like or even ground chicken or turkey)

– 1 cup chopped or diced carrot (I typically just use one container of the mirepoix mix at Trader Joes, it’s onion, celery and carrot ready to go)

– 1/2 cup diced onion

– 1/2 cup diced celery

– optional 1/2 cup corn

– 1 tbsp minced garlic

– 1 1/2 tbsp chili powder

– 1/2 tbsp paprika

– 1/4 tsp salt

– 1/2 tsp cumin

– 3-4 tbsp buffalo sauce or hot sauce

– 2 oz cream cheese (can be omitted)


Note: If you just want regular (non-spicy) chili, simply omit the buffalo sauce. To add a little extra depth of flavor if desired, you can start by sautéing the onion with a little oil for few minutes. Combine all ingredients in either a medium pot or a slow cooker, and stir well. If cooking on the stove: bring to a boil, then lower to a simmer and cook uncovered for 35 minutes. If carrots are still too crunchy, cover and cook 10 additional minutes or until vegetables reach desired softness. If using a slow cooker, set to low and cook 6-8 hours. (Time may vary, depending on your slow cooker’s size and settings.)

Leave a Reply