There's a reason why slow cooker recipes are wildly popular. We want convenience, and we want—and need—it now. The slow cooker delivers just that, working hard for us while we're hard at work, welcoming us home to a fragrant dinner that's just waiting to be enjoyed. This simple appliance works miracles with tough, inexpensive cuts of meat, coaxing out incredible flavor and turning out meltingly tender results. Through its low, slow cooking, it melds and marries flavors; it brings ingredients together in delicious harmony. And it offers up a few surprises: appetizers, sides, and drinks that simmer to perfection—hands-free.
Nutty chickpeas give an unexpected twist to classic chili. In fact, nearly all of the flavors in this veggie-packed recipe are a different spin on the Tex-Mex staple, but—we have to say—it will soon become a classic. Though the chili contains no meat, it takes inspiration from Latin picadillo (seasoned ground meat often cooked with olives and raisins) and Moroccan tagine (stewed meat often paired with dried fruit and sweet spices). For a completely vegetarian version, use vegetable stock in place of chicken broth. We call to serve the chili over couscous, but it would also be great over quinoa, brown rice, or farro.