Vegetable Garbanzo Chili

Name: Vegetable Garbanzo Chili
Prep time: 2 h
Cook time: 7 h
Total time: 9 h
Yield: 6-8 serving(s)
Ingredients: 1 lb dried garbanzo beans, picked over; 2 tablespoons olive oil; 2 medium onions, chopped; 2 fresh jalapeno peppers, seeded and minced; 2 cloves garlic, minced; 1/3 cup chili powder; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 1 (28 ounce) can tomatoes in puree; 2 carrots, cut into 1/2 inch slices; 2 stalks celery, cut into 1/2 inch slices; 2 medium zucchini, cut into 1/2 inch slices; 1 large red bell pepper, coarsely chopped; 1 large green bell pepper, coarsely chopped; 1 teaspoon salt, to taste

Submitted by ratherbeswimmin

"This chili has bright colors and lots of flavor. Quite healthy, too. Beans soak in water overnight."

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Ready In:: 9hrs
Ingredients:: 15
Serves:: 6-8

ingredients

1 lb dried garbanzo beans, picked over
2 tablespoons olive oil
2 medium onions, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
¹⁄₃ cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 (28 ounce) can tomatoes in puree
2 carrots, cut into 1/2 inch slices
2 stalks celery, cut into 1/2 inch slices
2 medium zucchini, cut into 1/2 inch slices
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1 teaspoon salt, to taste

directions

Put beans in a large soup pot; add water to cover by 2 inches; let soak overnight.
Drain beans; return beans to pot; add water to cover by 2 inches; bring to a boil over high heat; reduce heat to low and simmer for about 1 hour or until the beans are tender; drain well (the beans can be made a day before, covered and refrigerated).
In a big skillet, let the oil get heated over medium heat.
Add in the onion and jalapeno pepper; stir/saute until veggies are soft.
Add in the garlic, chili powder, oregano, and cumin; stir for 30 seconds.
Add in the tomatoes with puree; bring to a simmer and break up the tomatoes with a spoon.
Transfer mixture to a 4 quart slow-cooker.
Add in carrots, celery, zucchini, the bell peppers and garbanzos; stir to combine.
Cover and cook on LOW 6-7 hours or until the garbanzos are tender.
Season to taste with salt.
**Note--youmay substitute 3 (16 oz) cans well-drained garbanzo beans instead of the dried beans; add drained canned beans to the chili during the last hour of cooking.

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Reviews

This recipe was awful. It was very time-consuming, especially for a crock-pot recipe. The falvors didn't blend well, & it tasted overwhelmingly like the tomato puree. I only give it 1 star (instead of 0) because it is healthy.

sirilee