Farm Stand Slowcooker Chili with Chickpeas
- Number of Servings: 6
Ingredients
Here is the complete ingredient list. . 1T Olive Oil. 1 Large Sweet Yellow Onion. 1 Celery Rib, minced. 1 medium-size eggplant, chopped and peeled. 1 Small Red Bell Pepper, seeded and chopped. 1 Garlic Clove, finely minced. 1T Chili Powder, or more to taste (I use Harissa seasoning and Sauce). 1 Small red or green Chili (Optional), seeded and finely minced. . 1 1/2 Cups Water . 14.5 Ounces of Canned or Fresh Tomatoes, diced with juices. . 1 1/2 Cups Slow-Cooked or 15.5 Ounce Can Chickpeas, drained and rinsed.. 1 Cup Fresh or Frozen and Thawed Corn Kernels . Salt and Freshly Ground Pepper to Taste. .
heat the oil in a large skillet over medium heat. Add the onions, celery, eggplant, bell pepper, and garlic, cover, and cook until softened. about 5 minutes. Stir in the chili powder and chile, if using, and cook 30 seconds longer.
Transfer the vegetables to a 4-6 quart slow cooker and add the water, tomatoes, chickpeas, and corn, and season with salt and pepper. Cover and cook on Low for 6-8 hours.
Number of Servings: 6
Recipe submitted by SparkPeople user CARISSABREEN.
Transfer the vegetables to a 4-6 quart slow cooker and add the water, tomatoes, chickpeas, and corn, and season with salt and pepper. Cover and cook on Low for 6-8 hours.
Number of Servings: 6
Recipe submitted by SparkPeople user CARISSABREEN.
Nutritional Info Amount Per Serving
- Calories: 155.6
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 266.5 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.7 g
- Protein: 5.2 g
Member Reviews