With the help of a slow cooker, this vegetarian chickpea and lentil chili with sweet potatoes is the easiest and most economical way to add a lil’ comfort to your week.
I normally like to make chili when 1) it’s cold outside and all I want to do is snuggle with my blanket 2) I’ve had a not-so-peachy day and am in desperate need of some comfort or 3) I need to use up my ground meat.
All these contingencies were thrown out the window this past weekend when I made this vegetarian chili simply out of laziness.
Yup. Minimal cooking and the thought of dirty dishes were the driving forces this time. I also had all the ingredients on hand so it saved me a trip to the store, as well. Oh how I love having a well-stocked pantry!
I knew the Hungryman would immediately say, “Hey, you forgot to add meat!” I don’t blame him since almost 90% of the chilies I make have lean ground beef or turkey in them. But between the lentils and chickpeas, we had our protein intake covered. Besides, he had a massive steak for his birthday on Friday so I was prepared to stand my ground if he complained. But….
he didn’t! Actually, the first thing he said upon that initial bite was, “This tastes like fall.” I couldn’t agree more. Earthy, spicy and even a little sweetness from the addition of golden California raisins (remember my gluten-free Pumpkin and Raisin Peanut Butter Cups?)…talk about a dish to warm the body and the soul. And the sweet potatoes just added even more of that autumnal feel.
I like a thick chili as you can see. But if you prefer it to be soupier, simply add more liquid to the slow cooker (e.g. 1/2 cup water). This is best when eaten within 3-4 days or else we found that the flavors become too concentrated. Hope you enjoy! Set the slow cooker, sit back, and grab a book or enjoy your favorite show (argh..I really need to catch up on Parenthood!!)… Whatever you do, my hope is that this dish will enable you to slow down for a bit during this busy season.
- 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
- 1½ teaspoon ground cumin
- 1 teaspoon kosher salt (can add less or leave out)
- ½ teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 2½ cups low-sodium vegetable broth
- ½ cup water
- 1 (28oz) can no-salt-added diced tomatoes
- ½ cup raisins (preferably golden ones)
- Fresh cilantro for topping (optional)
- Place chickpeas in a saucepan, and add 2 quarts of boiling water. Cover and let stand for 1 hour; drain. Place cooked chickpeas in slow cooker.
- Add rest of the ingredients up to raisins. Mix well. Add liquids. Cover and cook on low for 6-8 hours. Stir in raisins.