Crockpot Chickpea Chili (Vegetarian)

Crockpot Chickpea Chili is a vegetarian chili recipe that is perfect for summer or winter! This is hearty and full of protein. 

Crockpot Chickpea Chili (Vegetarian)

My favorite season of the year is fall. I love the smell of the fall leaves and especially love apple picking, drinking cider and eating cinnamon donuts. The other thing I love in fall is chili, like this vegetarian Crockpot Chickpea Chili .

It is the perfect comfort or “football game” food. I make a big batch and my husband and I eat a nice bowl topped with cheddar cheese alongside one of our favorite beers.  While my husband prefers meat in his chili, I try to make a batch every once in a while that is meatless.  I don’t think you have to put meat in chili for it to be satisfying and delicious!

While many of us think of chili as a cold weather meal, I make it in the summer months as well.  This is the time of year that the farmers market, or my garden, offers the best peppers…..

tomatoes….

and herbs…

Ok, enough pictures of my garden! My Chickpea Chili not only provides me with an easy Crockpot dinner for a busy week but also with leftovers for lunch (bonus).  My husband went back for seconds, which is how I know it’s a winner in my house! He really liked the cinnamon which is a new twist on our normal chili.  The cinnamon and poblano peppers add a nice warm and sweet flavor to the chili.

Crockpot Chickpea Chili

Crockpot Chickpea Chili (Vegetarian)

• Author: Julia // A Cedar Spoon
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 8
• Category: Dinner, Soup

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Description

Crockpot Chickpea Chili is a vegetarian chili recipe that is perfect for summer or winter! This is hearty and full of protein.

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Ingredients

• 1/2 medium sweet onion, chopped
• 1 cup green pepper, chopped (1 medium pepper)
• 1 cup red peppers, chopped (1 medium pepper)
• 1 cup yellow pepper, chopped (1 medium pepper)
• 1 small poblano pepper, chopped (seeds and veins removed for less spice)
• 1 small jalapeño, chopped (seeds removed for less spice)
• 1 small Serrano pepper, chopped (seeds removed for less spice)
• 2 garlic cloves, minced
• 4 cups fresh diced tomatoes {or you can used canned diced tomatoes}
• 1 – 16 oz can of chickpeas(rinsed and drained)
• 1 – 16 oz can of black beans (rinsed and drained)
• 1 cup water
• 1 – 16 oz. can of tomato sauce
• 1 – 4oz can of green chilies
• 1 tablespoon fresh lemon juice
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/2 teaspoon ginger
• 1/8 teaspoon cinnamon
• 1 teaspoon red pepper
• 2 tablespoons Chili powder
• 1/4 cup fresh, chopped basil
• 1 teaspoon fresh, chopped oregano
• Garnish:
• 1/4 cup freshly chopped cilantro
• Cheese
• Green onions
• Greek Yogurt

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Instructions

1. Place all of the ingredients in the slow cooker and mix everything to combine.
2. Cook on low for 5-6 hours or low for 3-4 hours.
3. Serve warm with your favorite garnishes.

Adapted from Cooking Light

Find More Slow Cooker Favorites Here : 35 Back to School Crockpot Recipes