Vegan Chickpea Chili (Slow Cooker or Stovetop)
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The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (36)

Vegan Chickpea Chili (Slow Cooker or Stovetop)

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 33%
CARBS 55G56% OF CAL
13G FIBER28G OTHER14G TOTAL SUGAR
FAT 14G32% OF CAL
1G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Warm and hearty chickpea chili with tomatoes, peppers, and warming spices. Make it in the slow cooker for hands-off dinner.

mainmediterraneansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound dry chickpeas ((OR 3 15-ounce cans chickpeas, drained and rinsed))
  • 28 ounces peeled whole tomatoes ((crushed with their juices))
  • 1 tablespoon chili powder
  • 2 teaspoon hot paprika ((I used sweet paprika))
  • 1 teaspoon cumin
  • 3 tablespoons extra virgin olive oil
  • 2 medium red onions ((finely chopped))
  • 1 large red bell pepper ((halved and sliced into ½-inch wide strips))
  • 5 garlic cloves ((grated))
  • 1 small jalapeno ((sliced into thin rounds))
  • Kosher salt
  • 2 cups corn kernels ((fresh cooked or thawed if previously frozen))
  • 6 scallions ((green and white parts, thinly sliced))
  • 1/2 cup slivered almonds ((toasted))
PREP
30M
SODIUM
244MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.