Vegetarian Chickpea Chilli

    8 hours 20 minutes

    This chilli is made in the slow cooker for maximum convenience. Just put all the ingredients in and turn it on.

    218 people made this

    Serves: 6 

    • 2 (400g) tins whole peeled tomatoes
    • 1 (400g) tin chickpeas, drained
    • 2 zucchini, thinly sliced
    • 1 onion, peeled and diced
    • 2 carrots, peeled and sliced
    • 2 stalks celery, sliced
    • 1 red capsicum, seeds removed and diced
    • 1 teaspoon chilli powder
    • 1 green chilli, seeded and diced
    • 2 cloves garlic, crushed
    • 1 tablespoon dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon salt

    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.

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    Reviews in English (160)


    Used different ingredients. This was very good. I had to change some things according to my tastes or what I had on hand. I used a tin of black beans and a tin of kidney beans instead of chickpeas. I omitted the zucchini and added sweetcorn. I used 2 400g tins of chopped tomatoes. I only used 2-3 tablespoons chilli powder. I added about 200ml of chicken stock because the mixture seemed a little dry and I needed to use it. Omitted salt. Served with light sour cream and grated cheddar. I really enjoyed it!  -  29 Sep 2008


    This recipe is so good and easy. It is too hot for me, but I still eat it. I cry into my bowl, and still can't put it down. Chilli heat and preference vary by brand and person, so vary it to suit you. The way the flavours blend is perfect.  -  29 Sep 2008


    Used different ingredients. Terrific! I like spicy food and this chilli had the perfect amount of kick. I added sweetcorn and used both kidney beans and chick peas. I ended up putting my slow-cooker on high most of the time, maybe b/c I'm impatient, but ended up cooking for 7 hrs.  -  29 Sep 2008