Smoky Slow Cooker Chickpea Chili for an Easy Weeknight Meal Tips, FAQ & printable recipe

Tips for success

To enhance the smoky profile, consider adding a teaspoon of liquid smoke if it is available in your pantry, though the smoky chili seasoning should provide the primary flavor.

If you find the chili is too thick after the cooking time, you can stir in a small splash of vegetable broth or water to reach your desired consistency. This adjustment should be done gradually to avoid making the sauce too thin, as the chili will naturally thicken as it sits.

For those who enjoy a bit of texture contrast, serve the chili with a variety of toppings. While not required, garnishes like diced fresh avocado, chopped cilantro, or a squeeze of lime juice can add brightness and freshness to each bowl.

These additions are entirely optional but can help balance the richness of the smoky sauce, providing a refreshing counterpoint to the warm, hearty nature of the chickpeas and vegetables in this simple, comforting meal.

Variations

• Spicy Chickpea Chili: For those who enjoy heat, add a finely diced jalapeño or a teaspoon of crushed red pepper flakes to the slow cooker along with the other seasonings.
• Sweet Potato Chickpea Chili: Incorporate one cup of peeled and cubed sweet potatoes to add a natural sweetness and extra heartiness to the chili. They cook perfectly alongside the chickpeas.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or microwave in a covered bowl, stirring occasionally, until heated through.

Store any leftover chili in an airtight container to maintain its freshness and prevent it from absorbing other odors in the refrigerator. Ensure the chili has cooled down completely before placing it in the fridge; it should not sit out at room temperature for more than two hours to ensure food safety.

Properly stored, the chili will maintain its quality and flavor for up to three days, making it an excellent option for quick, ready-to-eat lunches throughout the week.

This chili is an excellent candidate for making ahead of time. In fact, many find that the flavors continue to develop and improve after sitting in the refrigerator overnight. You can prepare the entire recipe as directed, let it cool, and then store it in the refrigerator.

When you are ready to eat, simply reheat the desired amount on the stovetop or in the microwave. This makes it a highly convenient option for meal planning and busy schedules.

Serving ideas

Serve the chili hot in deep bowls, ensuring each portion has a good mix of chickpeas and vegetables. Because the chili is quite hearty on its own, it can be served as a complete meal. For an extra touch, consider serving it alongside a side of crusty bread or warm tortillas, which are perfect for soaking up the flavorful tomato sauce at the bottom of the bowl.

The serving temperature should be warm and comforting. If you are serving a crowd, you can keep the chili warm in the slow cooker on the 'keep warm' setting for a short period. This allows guests to serve themselves at their own pace. Be sure to provide a ladle and offer a few simple garnishes on the side if you wish to provide options for customization, though the chili is flavorful enough to stand perfectly on its own.

Frequently asked questions

Recipe card

Smoky Slow Cooker Chickpea Chili for an Easy Weeknight Meal

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 3 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups bell peppers, diced
• 1 medium onion, diced
• 2 tbsp smoky chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the drained and rinsed chickpeas into the slow cooker basin. Add the diced bell peppers and the diced onion over the chickpeas. Sprinkle the smoky chili seasoning evenly across the vegetables and legumes to ensure balanced flavor distribution throughout the cooking process.
2. Pour the crushed tomatoes over the other ingredients in the slow cooker. Cover with the lid and set the slow cooker to cook on low for 4 hours. This slow simmering process allows the flavors from the smoky seasoning to permeate the chickpeas and soften the vegetables perfectly.
3. Once the cooking time is complete, remove the lid and stir the chili well. Taste the chili to ensure the flavors have melded. If needed, adjust the seasoning with additional salt or pepper to suit personal preference. Ladle the hot chili into bowls and serve immediately while steaming.

Estimated nutrition per serving

Calories

280

Protein

12.5 g

Carbohydrates

45 g

Fat

5 g

Fiber

10 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.