Category: Main Course
Farm Stand Chili with Chickpeas (Slow Cooker) - TastyPlanner.com
Chef: Sarah Cavanagh
Slow Cooker size: 4-6 quart
Cook time: 6-8 Hours
Recipe Source: Fresh from the vegetarian s...
1 tbsp olive oil
1 lg sweet yellow onion, chopped
1 celery rib, minced
1 medium-sized eggplant, peeled and chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, finely minced
1 tblspn chili powder (or more)
1 small red or green chile (optional), seeded adn finely minced
1 1/2 cup water
1 14.5 oz can diced tomatoes, IN juices
1 15.5 oz can chickpeas, drained and rinsed
1 cup fresh or thawed frozen corn kernels
Salt and freshly ground pepper
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 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 to 8 hours.
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