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Lentil-Chickpea Chili

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

Instructions

  • 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.
  • Cook on low for 8 hours.
  • Add chickpeas and cilantro, then serve.