Slow Cooker Mediterranean Chickpea Chili

This chili recipe is a simple, delicious and nutritious recipe that is high in fiber and protein and is a healthier alternative to chili featuring red meat.

A Mediterranean diet has been shown to decrease the risk of heart disease and Type 2 diabetes and lowers blood pressure. The Mediterranean diet was ranked the best plant-based diet and the third best diet overall.

Feta cheese contains less lactose than other dairy products, making it a good cheese to consume in small portions if you have lactose intolerance. Chickpeas are a great source of protein, fiber, vitamins and minerals. Also known as garbanzo beans, each cup has about 15 grams of protein.

This recipe is great to meal prep for the family to eat all week. You can even freeze certain amounts of it to save for when you need a quick meal on your busiest days.

Photo credit: A Healthier Michigan

Ingredients

  • 3 (15 oz.) cans garbanzo beans (chickpeas), rinsed and drained
  • 1 (28 oz.) can diced tomatoes
  • 2 small onions or 1 large onion, diced (~2 cups)
  • 5 cloves garlic, minced
  • 2 tsp. dried basil, crushed
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper
  • 1 large green pepper, diced (~1.5 cups)
  • 1 (14 ½ oz.) can reduced-sodium chicken broth
  • 1/3 cup pitted and halved Kalamata olives
  • 2 tsp. finely shredded lemon peel
  • 1/2 cup crumbled feta cheese, more as a garnish
  • Diced grape tomatoes and diced cucumbers as garnish

Slow Cooker Mediterranean Chickpea Chili

Instructions
1. Add garbanzo beans, canned diced tomatoes, onions, garlic, basil, cumin, oregano, red pepper, green pepper and chicken broth to slow cooker. Stir to combine and cook on high for 3-4 hours or on low for 5-6 hours.
2. After done cooking, stir in Kalamata olives, lemon peel and feta cheese before serving. Garnish with feta, diced grape tomatoes and diced cucumbers. Serve warm. Enjoy!


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