Sweet Chickpea Chili in Slow Cooker
Vegetarian chili is growing in popularity, and not just among vegetarians. The movement for weekly meatless meals has gained traction as more and more people see the health, and often, the financial benefits of eating more plant-based food. This chili is a great alternative to a meat chili with the garbanzo beans supplying protein and bulk. We added French dressing for a little shot of vinegar and tomato; if you don't have that on hand add about 1/4 cup of red wine vinegar and a Tablespoon or two of tomato paste or ketchup.
We like to use fresh ingredients when possible, but we did include substitutions if you want to use canned items instead of fresh ones. We like that this dish is a little off the beaten path, but still very familiar; it's filling and comforting, packed with fresh and vibrant flavors, and makes terrific next-day leftovers.
- 4 cups cooked garbanzo beans or 2-15 ounce cans garbanzo beans, rinsed and drained
- 1 pint grape tomatoes or 2-10 ounce cans diced tomatoes with the juice
- 1 8 ounce can tomato sauce
- 1 cup red onion, diced small
- 1 poblano or green chile, diced small
- ½ cup French Dressing
- 1 teaspoon California Roasted Minced Garlic
- 2 Tablespoons Chili Con Carne
- ½ teaspoon Kosher Salt or to taste
- Place all ingredients in slow cooker, except for the Sweet Chili Powder and Kosher Salt and stir well.
- Cover and cook on low for 7-8 hours, or on high for 3-4 hours. Add the Sweet Chili Powder the last half hour of cooking.
- Adjust seasoning with Kosher Salt, if necessary.
- Serve with cheese, sour cream, and red onion for garnish.
