Farm Stand Chili with Chickpeas (Slow Cooker Recipe)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Farm Stand Chili with Chickpeas (Slow Cooker Recipe) calories by ingredient


Introduction

Loads of vegetables are what makes this chili stand out from the crowd. It's a good choice in the summer when you crave the flavor of chili but want to take advantage of the season's produce. Loads of vegetables are what makes this chili stand out from the crowd. It's a good choice in the summer when you crave the flavor of chili but want to take advantage of the season's produce.
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

Directions

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.