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** Slow Cooker Chickpea Chili

Slow Cooker Chickpea Chili

  • Cooking Time:

    9 hours
  • Servings:



1 c. Dried Chick­peas
About 4 c. Water (enough to cov­er beans)
2 T. coconut oil, divid­ed
1 Medi­um Yel­low Onion, diced
5 Gar­lic Cloves, minced
2 T. Toma­to paste
2 tsp. Ground Cumin
1 tsp. Salt
1/2 tsp. Ground Red Pep­per
1/2 tsp. Cin­na­mon
1/4 tsp. Ground Turmer­ic
24 oz. Chick­en Broth
2/3 c. Green Olives, sliced
1/2 c. Gold­en Raisins
28 oz. Crushed Whole Toma­toes
1 Large But­ter­nut Squash, chopped & peeled (or 2 lbs. frozen, cubed)
1 c. Green Peas
6 c. Cooked Cous­cous
1 Lime, cut in wedges
1/4 c. Chopped Cilantro

Slow Cook­er Chick­pea Chili is not only Healthy, your house is going to smell amaz­ing. This is def­i­nite­ly a recipe you could win a “Chili Cook Off” with! YUMMY!

  1. Place the chick­peas in a saucepan and cov­er with water.
  2. Bring water to a boil then reduce heat and sim­mer for one hour to soft­en. (Oth­er option: soak chick­peas overnight in room tem­per­a­ture water.)
  3. Drain water and place the chick­peas into a 6 quart slow cook­er.
  4. Heat 1 T. coconut oil over medi­um heat. “Sweat” the onions — cook­ing just until translu­cent with­out brown­ing
  5. Add gar­lic; sauté 1 addi­tion­al minute, stir­ring con­stant­ly.
  6. Stir in toma­to paste, cumin, salt, red pep­per, cin­na­mon and turmer­ic, sauté 30 sec­onds longer, stir­ring con­stant­ly.
  7. Trans­fer sauté onion mix­ture to slow cook­er.
  8. Mix broth, water, olives, raisins and toma­toes, then pour in the slow cook­er.
  9. Cov­er and cook on High 8 hours.
  10. Pour remain­ing coconut oil in the skil­let and heat over medi­um-high heat.
  11. Sauté but­ter­nut squash in the skil­let and  brown for 5 min­utes.
  12. Trans­fer squash to slow cook­er and stir with ingre­di­ents.
  13. Cov­er and cook on High for 1 hour.  Stir in peas and cook for 30 min­utes longer.

Serve over cous­cous, sprin­kled with cilantro, and lime wedges.

ENJOY! Deli­cious!

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”


Slow Cooker Chickpea Chili

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Hi there, can I use canned chick­peas ? I cur­rent­ly have some in the cup­board and would love to make this. Thanks !

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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