Slow Cooker Mediterranean Chickpea Chili


• 3 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained
• 1 (28-ounce) can diced tomatoes
• 2 small onions or 1 large onion, diced (~2 cups)
• 5 cloves garlic, minced
• 2 tsp. dried basil, crushed
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• ¼ tsp. crushed red pepper
• 1 large green pepper, diced (~1.5 cups)
• 1(14 ½ -ounce) can reduced-sodium chicken broth
• 1/3 cup pitted and halved Kalamata olives
• 2 tsp. finely shredded lemon peel
• ½ cup crumbled feta cheese, more as a garnish
• Diced grape tomatoes and diced cucumbers as garnish


1. Add garbanzo beans, canned diced tomatoes, onions, garlic, basil, cumin, oregano, red pepper, green pepper and chicken broth to slow cooker. Stir to combine and cook on high for 3-4 hours or on low for 5-6 hours.
2. After done cooking, stir in Kalamata olives, lemon peel and feta cheese before serving. Garnish with feta, diced grape tomatoes and diced cucumbers. Serve warm. Enjoy!