Lentil-Chickpea Chili

Lentil-Chickpea Chili
Servings: 8 Prep 15 mins Slow Cook 8 hrs on LOW

Ingredients

  • 6 cups vegetable stock or broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 16 ounce bag red lentils (such as Arrowhead Mills)
  • 1 14 1/2 ounce can diced tomatoes
  • 1 sweet onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, diced
  • 2 bay leaves
  • 2 15 ounce can chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • Flatbread (such as Stonefire naan, optional)

Make It

1. Whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne and salt in the base of a slow cooker. Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on LOW for 8 hours.

2. Stir in chickpeas and cilantro. Serve with flatbread, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 341, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 57, fiber (g): 15, pro. (g): 22, sodium (mg): 778, Percent Daily Values are based on a 2,000 calorie diet.