CHICKPEA CHILI SLOW COOKER RECIPES

Steps:

• Heat olive oil in a skillet over medium heat. Add onion and ground turkey. Season with salt and pepper and cook, breaking up the turkey, until meat is browned. Add garlic and cook, stirring, for 1 minute. Transfer the mixture to the slow cooker.
• To the meat in the slow cooker, add the spices, bell peppers, chickpeas, and diced tomatoes; stir. Then stir in the chicken broth.
• Cover and cook on low for 5-7 hours (a little more or less time is ok). Serve with your favorite chili toppings. Enjoy!

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, chile powder, and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 30 seconds. Add broth and bring to boil, scraping up browned bits from bottom of pan.
• Transfer onion mixture to 5- or 6-quart slow cooker. Add squash, bell pepper, celery, diced tomatoes, chickpeas, and salt, stirring to combine. With spoon, gently press vegetables to form even layer. Put soy crumbles in center of vegetable mixture leaving border. Cover and cook until squash is fork-tender, 4–5 hours on High or 8–10 hours on Low.
• Spoon chili evenly into 6 bowls. Top with yogurt, and radishes. Serve with lime wedges.
• Per serving: 1 1/2 cups chili and 2 tablespoons yogurt