Vegan Chickpea Chili (Slow Cooker or Stovetop)
User Reviews
4.8
-
Prep Time
30 mins
-
Inactive Slow Cooker Time
6 hrs
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
3627 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Vegan Chickpea Chili (Slow Cooker or Stovetop)
Description
The Vegan Chickpea Chili is built on chickpeas cooked with crushed whole peeled tomatoes and their juices, enriched with chili powder, sweet and hot paprika, and cumin. The base simmers slowly in a slow cooker to fully develop depth and warmth from spices. Separately sautéed red onions, bell peppers, garlic, and jalapeño soften and add sweetness and gentle heat when combined with the bean and tomato mixture. The inclusion of corn kernels and scallions contributes fresh texture and color, while slivered toasted almonds offer a subtle crunch contrasting the soft components.
This chili serves well as a hearty vegan entree suitable for any season, especially cooler weather. It can be spooned over rice or served with warm bread to complete the meal. The long slow cooking enhances melded flavors and tenderizes the chickpeas thoroughly.
Soaking dry chickpeas overnight before cooking helps reduce time and ensures even cooking. Use canned chickpeas rinsed and drained as a convenient shortcut. Adjust chili powder and jalapeño quantity to fit preferred spice level.
Ingredients
- 1 pound chickpeas OR 3 15-ounce cans chickpeas, drained and rinsed, dry
- 28 ounces peeled whole tomatoes (crushed with their juices)
- 1 tablespoon chili powder
- 2 teaspoon paprika I used sweet paprika, hot
- 1 teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 2 red onion finely chopped, medium
- 1 red bell pepper halved and sliced into ½-inch wide strips, large
- 5 garlic grated, cloves
- 1 jalapeño sliced into thin rounds, small
- kosher salt
- 2 cups corn kernels (fresh cooked or thawed if previously frozen)
- 6 scallions (green and white parts, thinly sliced)
- 1/2 cup almonds toasted, slivered
Instructions
Prepare the Chickpeas
- If using dry chickpeas, place the chickpeas in a large bowl and add cold water to cover. Cover the bowl with plastic wrap and place it in the refrigerator, and let the chickpeas soak for 8 hours or up to overnight. Otherwise, you can use canned chickpeas, simply rinse and drain.
Vegan Chili in Slow Cooker
- Drain the chickpeas and place them in a large slow cooker. Add the tomatoes, then fill the tomato can with water and add that to the pot. Stir in the chili powder, paprika, and cumin. Cover with the lid, set the slow cooker on low, and cook for 6 hours.
- In a large saute pan, heat 2 tablespoons of olive oil. When the oil begins to smoke, after 2 to 3 minutes, add the onions, bell peppers, garlic, and Jalapeno. Season with kosher salt and cook, stirring from time to time, until the onions soften lightly, 3 to 5 minutes.
- Transfer the sauteed vegetables to the slow cooker and stir gently to combine. Set the slow cooker on high and cook for 30 minutes.
- Stir the corn and scallions into the chili and taste for seasoning.
- Ladle the chili into individual bowls and top with the almonds. Serve!
Vegan Chili Stovetop Method
- In a large pot, saute the vegetables and aromatics in olive oil. Season with kosher salt and add in the spices.
- Add in the tomatoes, water, and seasonings. Bring to a simmer, then lower the heat and cover part-way and allow to simmer for about 30 minutes or so.
- Finally, stir in the corn, and scallions and allow 3 minutes or so to warm through. Add the finishing touches and serve!
Notes
- Soaking dry chickpeas overnight in cold water before cooking improves texture and reduces cooking time.
- Canned chickpeas can be used as a convenient substitute; rinse and drain before adding.
- Adjust chili powder and jalapeño amounts to control the chili’s spice level.
- Toasted slivered almonds add texture contrast and visual appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 3627 kcal
% Daily Value*
| Calories | 362.7kcal | 18% |
| Carbohydrates | 51.8g | 17% |
| Protein | 15g | 30% |
| Fat | 10.1g | 16% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0.1g | 5% |
| Sodium | 251.9mg | 10% |
| Potassium | 894.8mg | 19% |
| Fiber | 13.8g | 55% |
| Sugar | 11.5g | 23% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 132.8mg | 13% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
