Trying to get your college-aged kids to come home is sometimes not so easy. And when they do come, I’ve learned that my expectations have changed because the time frame and schedule doesn’t always match up to mine.

But … one thing I’ve learned is to always have good food waiting.

Healthy food.

Hearty food.

Hot food.

I’ve found that once Elliot left for college (and Garrett will be on his way, this Fall), a way to engage and spend quality time with him on return trips, is around the table.

We gather, we talk and catch up, and we eat favorite family meals.

To make home-cooked meals enticing, my husband and I love to experiment with fresh foods, and to mix it up a bit.

Who would have ever thought to add golden raisins and green olives together in a bean dish (chili) served over quinoa?

This recipe is so yummy, and I can’t wait to share it with you today!

Have you ever added olives or golden raisins to chili? (Yum).


Recipe: Sweet Garbanzo Chili {}


  • 2 T. olive oil
  • 1 1/2 cups onion, chopped
  • 4-5 garlic cloves, pressed
  • 2 cans Bush’s Garbanzos Chick Peas, drained
  • 1/4 cup tomato paste
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/2 tsp. red pepper
  • 1 tsp. cinnamon
  • 1/2 tsp. tumeric
  • 1 quart chicken stock
  • 1 cup pimiento-stuffed olives, sliced
  • 3/4 cup golden raisins
  • 1 (28-ounce) can whole tomatoes, undrained, chopped
  • 4-6 cups butternut squash, peeled and cut into 1″ cubes
  • 1 cup frozen peas, thawed
  • 1/4 cup cilantro, chopped
  • 6-8 cups quinoa or rice, cooked
  • Lime wedges


  1. Heat a large skillet over medium heat; add 1 tablespoon oil. Saute onion for 4-5 minutes, adding in garlic. Stir in the next 6 ingredients. Saute for another 2 minutes.
  2. Add the onion mixture to the slow cooker, along with the 2 cans of drained beans, adding in the broth, olives, raisins, and tomatoes. Cover and cook on high for 7 hours.
  3. Heat a large skillet over medium-high heat; add 1 tablespoon oil. Saute the butternut squash for 5 minutes. Add to the slow cooker.
  4. Cover and cook on high for 1 hour. Stir in the peas and heat through.
  5. Serve over quinoa or brown rice with a wedge of lime.

Preparation time: 10 minute(s)

Cooking time: 8 hour(s)

Number of servings (yield): 8


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