Farm Stand Slowcooker Chili with Chickpeas

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Farm Stand Slowcooker Chili with Chickpeas calories by ingredient


Introduction

With Loads of veggies, this tasty vegan chili is taken from the book, "Fresh From the Vegetarian Slow Cooker". Servers 6. With Loads of veggies, this tasty vegan chili is taken from the book, "Fresh From the Vegetarian Slow Cooker". Servers 6.
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.
    .

Directions

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.