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Slow Cooker Chickpea and Lentil Chili

Slow Cooker Chickpea and Lentil Chili

Ingredients

  • 1 cup dried chickpeas
  • 2 quarts boiling water
  • 2 cups chopped sweet potatoes (1/2 in. cubes)
  • 1 cup uncooked lentils
  • 1 cup chopped red onion
  • 5 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/2 cup golden raisins
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup water
  • 1 28 ounce can whole tomatoes, undrained and crushed
  • Fresh cilantro for topping

Directions

  1. Place chickpeas in a saucepan, and add 2 quarts of boiling water. Cover and let stand for 1 hour; drain.
  2. Place cooked chickpeas in slow cooker.
  3. Add rest of the ingredients up to raisins. Mix well. Add liquids. Cover and cook on low for 6-8 hours.

Note

  • Recipe provided by Min Kwon, R.D., of MJ and Hungryman

Nutrition Information

Per serving: 235 kcal cal., 1 g fat (0 g sat. fat), 48 g carb., 18 g sugar, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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