Prep 2 hrs
Cook 7 hrs
This chili has bright colors and lots of flavor. Quite healthy, too. Beans soak in water overnight.
- 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
- 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.
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.