Moroccan Chickpea Chili

I served this and another Cooking Light chili (with meat) at our annual Halloween neighborhood get-together and both were declared "the best chili I've ever had" by several guests.  The only thing I changed was to use smoked paprika (I accidentally used half of what was called for, but it was fine because the smoked flavor is strong).  I also transferred it to a slow-cooker after sautéing the vegetables and let it go for a few hours on high.  Even non-vegetarians went for seconds.  I'll make this again in a heartbeat.