Ingredients

The following ingredients have 8 Servings
  • 5 1/4 cups cooked chickpeas/garbanzo beans ((or 3 cans chickpeas 15 oz. each, drained))
  • 2 medium carrots, peeled and diced small
  • 2 ribs celery, diced small
  • 2 medium onions, diced small
  • 2 red bell peppers, seeds and stem removed, diced small
  • 2 teaspoons salt, divided
  • 2 tablespoons chopped garlic
  • 1 3/4 cups diced fire-roasted tomatoes ((1 can))
  • 1/4 cup white vinegar
  • 1 medium sweet potato, peeled and diced
  • 2 cups raw cashews
  • 1/4 cup olive oil
  • 2 teaspoons sugar
  • 1 1/2 teaspoons curry
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 3 1/2 cups low sodium vegetable stock, or more if needed
  • Fresh parsley or cilantro sprigs for garnish

Instruction

  • In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, onions, bell pepper and 1 tsp salt. Cook on medium for about 20 minutes, stirring occasionally, until the vegetables soften and have nice color. Add the garlic and cook for 1-2 additional minutes till fragrant.
  • Pour the vegetable mixture evenly to cover the bottom of the slow cooker.
  • Return the saucepan to medium heat and add the fire roasted tomatoes and vinegar. Use a spoon/spatula to scrape up any brown bits that remain in the pan. Once the mixture begins to boil, turn off the heat. Continue to scrape up as many of the brown bits as you can. Add the mixture to the slow cooker.
  • Add remaining ingredients and spices to the slow cooker (reserve garnish), stir to combine and cover. Cook for 4 hours on high setting.
  • After 2 hours, check your moisture level and add more stock if desired. Continue cooking for remaining 2 hours, or until chili is cooked through. Serve warm, garnish with parsley or cilantro if desired.