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Slow Cooker Chickpea Chili
4.8 from 75 votes

Slow Cooker Chickpea Chili

This Slow Cooker Chickpea Chili combines tender chickpeas with a medley of vegetables like carrots, celery, onions, and bell peppers in a spiced tomato-based broth. Cashews add body and richness, while a blend of curry powder, chili powder, cumin, and smoked paprika provides layered warmth. Cooking in a slow cooker melds the flavors and softens the ingredients into a hearty, vegetarian chili suitable for a filling meal.

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

Ingredients

  • 5 1/4 cups chickpeas or 3 cans chickpeas 15 oz. each, drained, cooked, or garbanzo beans
  • 2 carrots medium, peeled and diced small
  • 2 celery ribs, diced small
  • 2 onions medium, diced small
  • 2 red bell peppers seeds and stem removed, diced small
  • 2 teaspoons salt divided
  • 2 tablespoons garlic chopped
  • 1 3/4 cups tomato 1 can, fire-roasted, diced
  • 1/4 cup white vinegar
  • 1 sweet potato medium, peeled and diced
  • 2 cups cashew nuts raw
  • 1/4 cup olive oil
  • 2 teaspoons sugar
  • 1 1/2 teaspoons curry powder
  • 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 vegetable stock low sodium, or more if needed
  • parsley or cilantro sprigs, fresh, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Pour the vegetable mixture evenly to cover the bottom of the slow cooker.
  3. 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.
  4. Add remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
  5. 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

  • Use a large (6 quart or bigger) slow cooker to allow even cooking and prevent overflow.
  • Monitor the chili halfway through cooking; add more vegetable stock if it thickens too much.
  • Sauté vegetables until softened and lightly browned for more depth of flavor before slow cooking.
  • Fresh parsley or cilantro garnish brightens the finished dish.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 499

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.