Slow Cooker Vegan Chickpea Chili

Our Parrot Solomon - Slow Cooker Vegan Chickpea Chili Recipe

Today I’m feeling grateful for the kindness of strangers. The past two days have been harrowing to say the least. Our large hyacinth parrot, Solomon, managed to escape from his aviary yesterday morning. His wings are clipped to protect him, but he’s a huge parrot with a very large wingspan and he can glide if he catches a breeze. We live in a mountain range above Los Angeles surrounded by large expanses of wilderness. Long story short, Solomon caught a breeze. After hours of searching we found him several houses up the road between the yards of two neighbors. He was stuck high in a tree on the side of a mountain, confused and unable to make his way down. We spent hours, tried everything to coax him down. Nothing worked. Even the fire department dropped by; they tried to figure something out, but the tree was too high and too far from the road for their equipment. Both neighbors on either side were tremendously helpful. They spent several hours of their own time throwing around ideas. Solomon wouldn’t budge. He spent the night in that tree, cold and alone. I couldn’t sleep all night for fear of losing him.

One of the neighbors suggested that we call his tree trimmers, who are experts at climbing those very high, hard-to-reach branches. This morning they came and they climbed. As they got close, Solomon spooked and caught another breeze, gliding far into the canyon below. This canyon is difficult to access and filled with wildlife– bobcats, mountain lions. Solomon doesn’t know how to feed himself, he’s been raised by humans since he hatched. I thought it was the last I’d ever see of him. But these tree climbers didn’t give up, bless their hearts. They scaled the canyon walls and located Solomon in a small tree in the center of the canyon. Several minutes and a large net later, they emerged from the brush carrying our beautiful Solomon. Now he’s back cozy in his aviary looking very pleased with himself. What an adventure he had.

Our Parrot Solomon - Slow Cooker Vegan Chickpea Chili Recipe

What does this all have to do with Slow Cooker Vegan Chickpea Chili? Not a whole lot. And yet, on a day like today I can only imagine cooking something comforting to soothe our frayed nerves. This delicious vegan chili fits the bill. Chickpeas, sweet potatoes, and spices slowly cook together till their flavors meld.  The cashews become tender during cooking, giving the chili a hearty texture. This is clean eating, comfort food with no guilt attached. I hope you enjoy it as much as we do.

To our neighbors, who I hope will have a chance to read this post, thank you for being so kind and generous to a stranger who wandered into your yard searching for her lost parrot. I can’t begin to express my gratitude. Solomon would thank you too, but he’s very busy at the moment munching on bananas and peanuts, two of his favorite treats.

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Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort Food

Slow Cooker Chickpea Chili


  • 5 1/4 cups cooked chickpeas/garbanzo beans (or 3 cans chickpeas 15 oz. each, drained)
  • 2 medium carrots, peeled and diced small
  • 2 ribs celery, diced small
  • 2 medium onions, diced small
  • 2 red bell peppers, seeds and stem removed, diced small
  • 2 tsp salt, divided
  • 2 tbsp chopped garlic
  • 1 can (14.5 oz.) diced fire-roasted tomatoes or 1 3/4 cups diced tomatoes
  • 1/4 cup white vinegar
  • 1 medium sweet potato, peeled and diced
  • 2 cups raw cashews
  • 1/4 cup olive oil
  • 2 tsp sugar
  • 1 1/2 tsp curry
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 3 1/2 cups vegetable stock, or more if needed
  • Fresh parsley or cilantro sprigs for garnish

You will also need

  • Large saucepan, slow cooker (6 quart or larger)
Total Time: 4 Hours 30 Minutes
Servings: 8 servings
Kosher Key: Pareve
  • In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, till the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
  • Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort FoodPour the vegetable mixture evenly to cover the bottom of the slow cooker.
  • Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort FoodPour the vegetable mixture evenly to cover the bottom of the slow cooker.
  • Return the saucepan to medium heat and add the fire roasted tomatoes and vinegar. Use a spoon/spatula to scrape up any brown bits that remain in the pan. Once the mixture begins to boil, turn off the heat. Continue to scrape up as many of the brown bits as you can. Add the mixture to the slow cooker.
  • Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort FoodAdd remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
  • Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort FoodAfter 2 hours, check your moisture level and add more stock if desired. Continue cooking for remaining 2 hours, or until chili is cooked through. Serve warm, garnish with parsley or cilantro if desired.
  • Slow Cooker Vegan Chickpea Chili Recipe - Healthy Comfort Food

Comments (81)Post a Comment

  1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Hi. Made this for dinner, smells wonderful, can’t wait to eat it. I count calories and wondered if that was something you could guesstimate on your recipes?

    1. Hi Esther, so happy you’re enjoying the recipes! I apologize but I don’t currently calculate the nutritional information on my recipes, however there are several nutrition calculators available online that you can use to plug in the ingredients yourself– Google “nutrition calculator” and you should find many options. Good luck!

  2. I know this is a vegan recipe, but I am not a vegan. I just love vegetables and want to incorporate more of them in my diet. That’s why I asked about the chicken broth. Sorry. Also, you are an extremely good writer! Solomon looks like he has so much personality and I am happy you were so blessed to have him back. That WAS a harrowing experience!

    1. Hi Diane! You can absolutely use chicken broth, no need to apologize… I am not vegan, but this particular recipe happens to be meat and dairy free if readers wish to prepare it that way. And yes, we are very lucky to have Solomon back! :)

  3. I calculated up the recipe and based on 8 servings; I came up with around 560 calories, 19 grams of protein and 64 grams of carbs.

  4. Hi Tori,
    i wanna make this to take into work next week but 8 servings would be too much for just me, so i want to cut the recipe down by half and wanted to know if i can then cut the cooking time by half?


  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this chili last night, and it’s honestly the best chili I’ve ever eaten! I’m so glad I came across this recipe. Thank you!

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