“This chili has bright colors and lots of flavor. Quite healthy, too. Beans soak in water overnight.”

Ingredients Nutrition


  1. Put beans in a large soup pot; add water to cover by 2 inches; let soak overnight.
  2. Drain beans; return beans to pot; add water to cover by 2 inches; bring to a boil over high heat; reduce heat to low and simmer for about 1 hour or until the beans are tender; drain well (the beans can be made a day before, covered and refrigerated).
  3. In a big skillet, let the oil get heated over medium heat.
  4. Add in the onion and jalapeno pepper; stir/saute until veggies are soft.
  5. Add in the garlic, chili powder, oregano, and cumin; stir for 30 seconds.
  6. Add in the tomatoes with puree; bring to a simmer and break up the tomatoes with a spoon.
  7. Transfer mixture to a 4 quart slow-cooker.
  8. Add in carrots, celery, zucchini, the bell peppers and garbanzos; stir to combine.
  9. Cover and cook on LOW 6-7 hours or until the garbanzos are tender.
  10. Season to taste with salt.
  11. **Note--youmay substitute 3 (16 oz) cans well-drained garbanzo beans instead of the dried beans; add drained canned beans to the chili during the last hour of cooking.

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