I developed this Vegan Chickpea Chili during a stressful week. This easy slow cooker recipe was exactly what my family needed. It’s comforting, healthy, nourishing and flavorful. Best of all, it’s completely vegan with all the hardy satisfaction of a meat stew.
What was so stressful about that week, you might ask? Our large hyacinth parrot, Solomon, managed to escape from his flight aviary. 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 we would ever see of him. But these tree climbers didn’t give up. 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. He ended the day back in his aviary, munching on bananas and peanuts. What an adventure he had.
What does this all have to do with Slow Cooker Vegan Chickpea Chili? Not a whole lot. And yet, during that crazy week I could only imagine cooking something comforting to soothe our frayed nerves. This delicious vegan chili fit the bill. Chickpeas, sweet potatoes, and spices slowly cook together until their flavors meld. The cashews become tender during cooking, giving the chili a hearty texture.
On a holiday week where many are skipping the turkey in favor of a meatless meal, it would be fitting to serve this Slow Cooker Vegan Chickpea Chili. After all, it was developed with a very special bird in mind! This is clean, healthy, meat-free comfort food. I hope you enjoy it as much as we do.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Slow Cooker Chickpea Chili
Ingredients
- 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 teaspoons salt, divided
- 2 tablespoons chopped garlic
- 1 3/4 cups diced fire-roasted tomatoes (1 can)
- 1/4 cup white vinegar
- 1 medium sweet potato, peeled and diced
- 2 cups raw cashews
- 1/4 cup olive oil
- 2 teaspoons sugar
- 1 1/2 teaspoons curry
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 3 1/2 cups low sodium vegetable stock, or more if needed
- Fresh parsley or cilantro sprigs for garnish
NOTES
Instructions
- 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, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
- Pour 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.
- Add remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
- After 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.
Heather Fletcher says
The recipe was just what I needed here in cold wet London. Thank you for this one and all the others I have successfully tried. So pleased that your Solomon is home with you.
Sally Sheinberg says
I just made this for dinner. It is delicious.
Carole says
So glad that everything worked out for you with the beautiful Solomon! Losing a pet is heartbreaking and I’m sure your heart was in your stomach for most of the day! The chili looks delicious and chickpeas are one of my favorite things! I’ll try this recipe soon! Tootles!
Meredith Eckels Schneider says
Mmmmm so need to make this!!!
Carol Janssen says
What a story! I’m so glad your Solomon is back safe and sound!
I will try this recipe, it sounds so good!
Abigail Sable Roberts says
Loved and shared!
Chava says
Thank you for the info. Wouldn’t there be an issue about checking it and/or adding water if needed? Also, Shabbos day meal is more than 8 hours away from licht bentschen. I’m not sure even a timer would work either. Very confusing. But thank you so much.. 🙂
Tori Avey says
If you are strictly Orthodox and concerned about touching the device during cooking, then yes there might be an issue. It would be best to check with your rabbi on this matter; I can’t advise you on that because I am not Orthodox. Re: the cooking cycle, most slow cookers have a low setting that automatically switches to warm when the cooking is done. You set the cook time (in this case 8 hours) and then the warm setting automatically kicks in after the cooking is complete, keeping the meal warm but not overcooking it till you’re ready to serve. Every slow cooker is different; you should refer to your cooker’s specific manual to find out how your particular model handles the warm setting. I hope this helps to clarify things a bit.
Mashugana says
Chaya
I do not use the slow cooker but leave items in the oven at 250. I was at the home of a rabbi who just had the oven on at 160. Google Chabad and they have the answers to this question.
I have also seen it cooked from the refrig and the pan placed on the blech and then they go to shul
Janet Caterina says
Hey, thanks for the recipe box and a great way to save recipes! I want to try your spice mix. ONly one question – why cashews?
Tori Avey says
Janet the first couple of times I tested the recipe it was lacking something for me. I saw a bag of cashews sitting on the counter and thought, why not? It turned out to be a delicious addition, it added a bit of meatiness and texture to the chili.
Wendy Epstein says
Sounds delicious – can’t wait to try it.
Alene Wright says
Oh wow, that is quite a story with your beautiful Solomon. What an anxious time, and what dedicated tree trimmer professionals and kind neighbors. Solomon has very good parents. Thanks for the recipe, sounds delightful.
jaishree says
hey this recipe looks like channa masala or chole .we eat it with bhaturas (fried fermented whole wheat flour bread). we make chole very spicy ,but this looks really healthy …surely going to try this …
Tori Avey says
I love channa masala Jaishree! However this has a very different flavor profile from chana masala, it’s not a creamy chili and the sweet potatoes add umami to the flavor.
Chava says
The recipe looks great. How would you modify it to be prepared instead of cholent for the Shabbos day meal? I enjoy serving alternative hot dishes instead of the expected. Thanks in advance.
Wonderful to hear a good pet story always.
Tori Avey says
Chava, try cooking it on low for 8 hours then keep on warm till ready to serve. Keep an eye on the liquid level– since I’ve never tried the 8 hour cooking process I would double check to make sure it’s not getting dry. It should be fine, but to be on the safe side check it halfway through cooking and towards the end if you can.
Susie Schulman says
You made me cry happy tears into this recipe. G-d bless you!
Tori Avey says
Many tears were shed this week Susie, and many prayers said! It might sound strange, but all night when I couldn’t sleep I meditated/visualized Solomon in his aviary the next morning. And that’s exactly what happened, despite the odds! Mind over matter, perhaps? We are so grateful everything worked out.
Shanna Faris says
I will be making this for the cold days ahead. Looks great!
Danielle Nevin says
Did you KNOW somehow I was about to google a vegan slow cooker recipe for tomorrow?? Thanks!
Tori Avey says
My ears were burning Danielle! 😉
Peggy Legrande says
Wow. I love happy endings. He looks quite smug and happy with his adventures…he has no birdly idea what angst he put you through! He is adorable, and the chili is a great celebration. 🙂 He is your blue-feathered son.
Adele Karp says
Wonderful news about Solomon and there still are wonderful people out there helping 🙂
Dennis Chappell says
This sounds good, even to us flesh-eaters. However, it’s not a simple crock-pot recipe.
Janet Caterina says
I think it would still work for Shabbes on low setting
Teree says
Hello,
I don’t have a slow cooker, can I just use a big pot with a lid instead?
Tori Avey says
Hi Teree- yup! Just cook it on low heat and monitor the liquid levels to make sure it stays moist. It will probably take less than 4 hours, but I don’t have an exact time for you because I haven’t tested it that way. Enjoy!
Elena De Cardenas says
Love this! Thanks!