Slow Cooker Sweet Garbanzo Chili

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).

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Recipe: Sweet Garbanzo Chili {ReluctantEntertainer.com}

Ingredients

  • 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

Instructions

  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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11 comments on “Slow Cooker Sweet Garbanzo Chili”

  1. sandy…you forgot the garbanzos! Making this today during the snowstorm, so I’m substituting garbanzos for the green peas.

  2. I am wondering where/when the beans come in too!

  3. This dish is so bright and colorful – it looks absolutely amazing! I can see how your kids would stay home to eat and chat!

  4. Actually no, because when we were in Bible College the cooks put raisins in EVERYTHING…I think it caused an aversion for me (C: there are very few things I enjoy raisins in…

  5. Yes, I’d like to know too =0)

  6. Keep the slow cooker recipes coming! I have to try this unique combination of the olives and raisins. It sounds delicious!

  7. WOW!! What a chili … I love all the new flavours – – the sweetness – – the creamy beans and crunch from the quinoa ~ yum!!

  8. Oh my gosh this sounds SO good Sandy!

  9. Sounds so delicious, I love chili!

  10. Sounds delicious! When do you put in the garbanzos?

  11. Okay, that’s a new one. I bet the sweetness of the raisins and the saltiness of the olives works really well. And a pot of chili will always entice college boys to come home (I use that trick all the time with my stepsons).

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