Farm Stand Chili with Chickpeas (Slow Cooker Recipe)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
* Olive Oil, 1 tbsp * Onions, raw, 1 large * Celery, raw, 1 stalk, medium * Eggplant, fresh, 1 eggplant, peeled * *Peppers, sweet, red, fresh, 1 small * Garlic, 1 clove * Chili powder, 1 tbsp * Water, tap, 1.5 cup * *Tomatoes, red, ripe, canned, wedges in tomato juice, 2 Cups * *Chick Peas, 15.5 can * Yellow Sweet Corn, Frozen, 1 cup kernels
1. Heat the oil in a large skillet over medium heat. Add the onion, celery, eggplant, bell pepper and garlic. Cover and cook until softened, about 5 minutes. Stir in the chili powder and cook 30 seconds longer.
2. Transfer the vergetables to a 4-6 qt. slow cooker and add the water, tomatoes, chickpeas and corn. Season with salt and pepper. Cover and cook on Low for 6 to 8 hrs.
Serves 6
Recipe from "Fresh from the Vegetarian Slow Cooker" Cookbook
Number of Servings: 6
Recipe submitted by SparkPeople user PUSHWAIT.
2. Transfer the vergetables to a 4-6 qt. slow cooker and add the water, tomatoes, chickpeas and corn. Season with salt and pepper. Cover and cook on Low for 6 to 8 hrs.
Serves 6
Recipe from "Fresh from the Vegetarian Slow Cooker" Cookbook
Number of Servings: 6
Recipe submitted by SparkPeople user PUSHWAIT.
Nutritional Info Amount Per Serving
- Calories: 183.7
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 193.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 3.9 g
- Protein: 7.0 g
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