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Lentil-Chickpea Chili

Print Recipe

Ingredients  

  • 6 cups vegetable broth
  • 2 Tablespoons tomato paste or 4 Tablespoons tomato sauce
  • 1 Tablespoon stone ground mustard
  • 2 teaspoons cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Kosher salt
  • 1 pound lentils
  • 1 14.5- ounce can diced tomatoes
  • 1 sweet onion chopped
  • 1 carrot chopped
  • 2 ribs celery thinly sliced
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 15- ounce cans chickpeas rinsed
  • ¼ cup fresh cilantro

Steps 

  1. In slow cooker, whisk together broth, tomato paste, mustard, cumin, turmeric, cayenne pepper and salt. Stir in lentils, tomatoes, onion, carrot, celery, garlic and bay leaves.
  2. Cook on low for 8 hours.
  3. Add chickpeas and cilantro, then serve.