Photo: Nina Choi; Styling: Lisa Lee
Total Time
9 Hours 30 Mins
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

Ratings & Reviews

bmoxie1212's Review

April 26, 2014
Interesting flavors-- good over the couscous.

tjprescott11's Review

April 19, 2014

KaraJA's Review

February 15, 2014
Loved this recipe! The raisins add just the right amount of sweetness to the spice. I also added in spinach just before serving and it tasted great! Recommend this dish for the cold winter months when you need to warm up!

Bambi149's Review

January 15, 2014

LDombeck's Review

November 05, 2012
This was really delicious! The house smelled great all day. It was a little more involved for a slow cooker recipe, since it had multiple steps. You can't just throw a bunch of stuff in and come back in 8 hours. But the extra effort was worth it. It was more of a method than a time-saving recipe that I usually associate with slow cookers. I followed directions to the letter. Great vegetarian chili.

NurseAmal's Review

June 20, 2012
OMG! So flavorful! But makes me think more of a tagine than of a chili.

Christel16155's Review

October 18, 2011
I love this recipe (minus the raisins). It is a great vegetarian dinner option, just use vegetable broth.

elliekirkland's Review

July 13, 2011
We didn't like this recipe too much. I think it was the cinnamon for us. I expected it to taste a little more like chili.

mandofan's Review

April 18, 2011
I thought this was terrific. The slow-cooking gives it a nice rich and deep flavor and it made plenty. I've been disappointed by a number of CL's recent vegetarian stew/chili recipes, but not this one. Definitely a keeper.

MissippiLawLady's Review

April 06, 2011
Oh, my. This is divine with whole wheat couscous! I used chipotle chili powder instead of red pepper--tasted lovely. This dish has big, rich flavors and it's very easy to make. This recipe just made regular rotation!