- 8
Ingredients
- Add:
- 2 lbs, pork shoulder cubed
- 1 tbsp olive oil
- 1 cup diced red onion
- 1 cup diced bell pepper
- 1 tbsp minced garlic
- 2 tsp each ground cumin and dried oregano
- 1/2 tsp each ground cinnamon and ground allspice
- Stir In:
- 1 tbsp unsweetened cocoa powder
- 3 cups tomato juice
- 2 cans diced tomatoes in juice (14.5 oz each)
- 3 1/2 cups dry chickpeas,, soaked in water overnight and drained
- Add:
- 1 can artichokes hearts, drained and chopped
- 1 cup quartered zucchini
- 1/2 cup pitted, chopped kalamata olives
- 1/2 cup chopped pepperoncini
- zest and juice of 1 lemon
- plain Greek-style yogurt
- Whole pepperoncini
Preparation
Step 1
Sear pork shoulder in oil in a large pot or dutch oven over medium high heat until browned on all sides, 5 to 7 minutes. Reduce heat to medium low. Drain all but 1 tbsp drippings.
Add onion, bell pepper, garlic, cumin, oregano, cinnamon and allspice to drippings in same pan; sauté until onion softens, 3 minutes.
Stir in cocoa powder, tomato juice and tomatoes.
Place chickpeas in the bottom of a 6 to 8 quart slow cooker. Pour chili mixture over chickpeas but do not stir. Cover slow cooker and cook chili on high setting until chickpeas are tender, 6 to 6 1/2 hours.
Add artichoke heats, zucchini, kalamatas, and chopped pepperoncini; cook just until zucchini is crisp-tender, 30 minutes. Stir in lemon juice, and season chili with salt and pepper. Garnish each serving with yogurt,zest, and a whole pepperoncini.