Vegetable Garbanzo Chili Recipe

Name: Vegetable Garbanzo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ 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

Servings: persons

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
⅓ 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

1
Put beans in a large soup pot; add water to cover by 2 inches; let soak overnight.
2
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).
3
In a big skillet, let the oil get heated over medium heat.
4
Add in the onion and jalapeno pepper; stir/saute until veggies are soft.
5
Add in the garlic, chili powder, oregano, and cumin; stir for 30 seconds.
6
Add in the tomatoes with puree; bring to a simmer and break up the tomatoes with a spoon.
7
Transfer mixture to a 4 quart slow-cooker.
8
Add in carrots, celery, zucchini, the bell peppers and garbanzos; stir to combine.
9
Cover and cook on LOW 6-7 hours or until the garbanzos are tender.
10
Season to taste with salt.
11
**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.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dried garbanzo beans, picked over, 2 tablespoons olive oil, 2 medium onions, chopped, 2 fresh jalapeno peppers, seeded and minced, and more.

Yes, Vegetable Garbanzo Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Garbanzo Chili

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