Slow Cooker Chickpea Chili

Name: Slow Cooker Chickpea Chili
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 servings
Ingredients: 5 1/4 cups cooked chickpeas/garbanzo beans; 2 medium carrots, peeled and diced small; 2 ribs celery, diced small; 2 medium onions, diced small; 2 red bell peppers, seeds and stem removed, diced small; 2 teaspoons salt, divided; 2 tablespoons chopped garlic; 1 3/4 cups diced fire-roasted tomatoes; 1/4 cup white vinegar; 1 medium sweet potato, peeled and diced; 2 cups raw cashews; 1/4 cup olive oil; 2 teaspoons sugar; 1 1/2 teaspoons curry; 1 1/2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon allspice; 1/2 teaspoon ginger; 1/4 teaspoon cinnamon; 3 1/2 cups low sodium vegetable stock, or more if needed; Fresh parsley or cilantro sprigs for garnish

User Reviews

4.8

75 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 servings
Calories
499 kcal
Course
Soup
Cuisine
American

Slow Cooker Chickpea Chili

Iris Warren

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This easy Slow Cooker Vegan Chickpea Chili is healthy comfort food you can feel good about. Chickpeas, sweet potatoes, cashews and spices.

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Ingredients

Servings

5 1/4 cups cooked chickpeas/garbanzo beans (or 3 cans chickpeas 15 oz. each, drained)
2 medium carrots, peeled and diced small
2 ribs celery, diced small
2 medium onions, diced small
2 red bell peppers, seeds and stem removed, diced small
2 teaspoons salt, divided
2 tablespoons chopped garlic
1 3/4 cups diced fire-roasted tomatoes (1 can)
1/4 cup white vinegar
1 medium sweet potato, peeled and diced
2 cups raw cashews
1/4 cup olive oil
2 teaspoons sugar
1 1/2 teaspoons curry
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon allspice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
3 1/2 cups low sodium vegetable stock, or more if needed
Fresh parsley or cilantro sprigs for garnish

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Instructions

In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
Pour the vegetable mixture evenly to cover the bottom of the slow cooker.
Return the saucepan to medium heat and add the fire roasted tomatoes and vinegar. Use a spoon/spatula to scrape up any brown bits that remain in the pan. Once the mixture begins to boil, turn off the heat. Continue to scrape up as many of the brown bits as you can. Add the mixture to the slow cooker.
Add remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
After 2 hours, check your moisture level and add more stock if desired. Continue cooking for remaining 2 hours, or until chili is cooked through. Serve warm, garnish with parsley or cilantro if desired.

Notes

You will also need: Large saucepan, slow cooker (6 quart or larger)

Nutrition Information

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Calories 499kcal (25%) Carbohydrates 54g (18%) Protein 19g (38%) Fat 24g (37%) Saturated Fat 4g (20%) Sodium 750mg (31%) Potassium 875mg (25%) Fiber 12g (48%) Sugar 13g (26%) Vitamin A 6505IU (130%) Vitamin C 44.8mg (50%) Calcium 117mg (12%) Iron 6.5mg (36%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 499 kcal

% Daily Value*

Calories	499kcal	25%
Carbohydrates	54g	18%
Protein	19g	38%
Fat	24g	37%
Saturated Fat	4g	20%
Sodium	750mg	31%
Potassium	875mg	19%
Fiber	12g	48%
Sugar	13g	26%
Vitamin A	6505IU	130%
Vitamin C	44.8mg	50%
Calcium	117mg	12%
Iron	6.5mg	36%