Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light March 2011

Gallery

Credit: Nina Choi; Styling: Lisa Lee

Recipe Summary test

total:
9 hrs 30 mins
Yield:
8 servings (serving size: 1 cup chili and 3/4 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Nutrition Facts

386 calories; fat 6.9g; saturated fat 0.6g; mono fat 3.6g; poly fat 1.9g; protein 13.4g; carbohydrates 70.8g; fiber 8.4g; iron 4mg; sodium 669mg; calcium 126mg.
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