Photo: Nina Choi; Styling: Lisa Lee
Total Time
9 Hours 30 Mins
Yield
8 servings (serving size: 1 cup chili and 3/4 cup couscous)

Add this tasty chili dish to your winter month meal plans. It’s loaded with fiery flavors and served hot off the slow cooker. Serve over couscous with lime wedges and sprinkle with cilantro.

How to Make It

Step 1

Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.

Step 2

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

Step 3

Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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