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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Slow Cooker Lentil Chili (with Chickpeas)

    By Min On January 3, 2022, Updated February 4, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    a bowl of slow cooker chickpea lentil chili with diced avocado and cilantro

    Thick and hearty, this vegetarian slow cooker chickpea lentil chili is sure to keep your baby, child (and you!) happy and nourished. It's also an incredibly iron-rich meal!

    a bowl of slow cooker chickpea lentil chili with diced avocado and cilantro

    Reasons to love this chili with chickpeas

    This meal is seriously the easiest and most economical way to add a lil’ comfort to your week. 

    It makes a lot so enjoy all the leftovers, a.k.a. a busy parent's best friend. Am I right or am I right? ;). You can also freeze some for a quick, future meal.

    This dish is especially awesome to make when you're going to be out and about all day with the kids. Simply dump all the ingredients into your slow cooker, set the timer, and you’ll come home to a meal that's ready to be devoured.

    It will be evenly more amazing with this healthy homemade cornbread - so moist!

    Ingredients

    all the ingredients for lentil chili laid out on a white background

    Lentils - You can use either brown or green lentils. I don't recommend red or yellow lentils as the chili will turn out too mushy. But you can use them to make these delicious lentil balls!

    Chickpeas - feel free to swap with any other bean.

    Sweet potatoes- Adds a lovely sweetness and body to the chili.

    Spices - You can start with ½ teaspoon of chili powder if you are feeling especially anxious about introducing fiery spices to your baby. I will say, though, that even with 1 teaspoon, it won't really be spicy because of all the other ingredients.

    Related post: Herbs and Spices for Baby Food

    Instructions

    Will keep this short. Dump all the ingredients. Set it to cook on low for 5 hours. Go about your day! You're welcome ;).

    Tips for Success

    • This is a THICK chili and that's intentional as it will be much easier (and less messy) for babies and toddlers to eat with either their hands or spoon.
    • If you desire a thinner consistency, I HIGHLY recommend adding some full-fat coconut milk at the end! It's SOO good. You can also add more broth.
    • This recipe makes A LOT. You can absolutely freeze to enjoy later.

    Serving and Topping Suggestions

    chickpea lentil chili in a slow cooker with an orange spatula

    You can enjoy this chickpea lentil chili in a bowl with various toppings as suggested below

    OR

    Grab some tortillas. The chili is thick and chunky so makes for a perfect filling for tacos/burritos. You can even add some cheese and enjoy as a quesadilla.

    Toppings

    • Lime juice - really brightens everything up. This is a MUST in my opinion.
    • Cilantro or parsley
    • Cheese
    • Sour cream or yogurt
    • Avocado

    How to make on the stovetop

    1. Heat 1 tablespoon of oil in a large pot over medium-high heat. Add onion, garlic, and sweet potatoes and cook for about 5-6 minutes.
    2. Add the spices and stir until well-incorporated, about 1-2 minutes.
    3. Add the rest of the ingredients. Bring to a boil, reduce heat to low, and simmer (covered) for 35-45 minutes, until lentils and sweet potatoes are soft. Be sure to stir occasionally.

    How to serve chili to babies

    baby's bowl of mashed chickpea lentil chili with finely chopped cilantro and avocado wedge

    For 6-8 months:

    Transfer a small portion to a bowl and mash with the back of a spoon. You want to make sure that the chickpeas are smooshed. Mix in some cilantro and lime juice! You can also add some coconut milk or yogurt. Serve alongside a big avocado wedge.

    If you're looking for an awesome non-toxic suction plate and bowl, we absolutely LOVE these! The spoon is included in the same post as well.

    For 9-12 months:

    There's no need to mash

    Related Post: How to serve the right food size and texture

    How to serve to chili to toddlers and kids

    a toddler's bowl of lentil chili with tortilla, lime, avocado, cilantro, and cheese stick on the side

    Kids love to have choices and a sense of control over what they eat. So I encourage you to serve the chili alongside various toppings to invite fun as well as increase the chances of them eating the meal you served. Or try serving family style!

    Lately, my son has been refusing to eat shredded cheese but will happily eat it sliced or in sticks. Toddlers...so hard to please. The other day he was so upset that I cut his banana. Lord help me.

    Stainless dinnerware set can be found here.

    Is your toddler becoming picky?

    Arm yourself with these strategies that will transform your mealtimes!
    YES, PLEASE!

    Frequently Asked Questions

    Do lentils need to be soaked?

    No need! Simply rinse and sift through.

    How to store leftovers?

    Transfer to an airtight container and keep in the fridge for up to 4 days. You can also freeze for up to 3 months.

    How should I reheat the chili?

    You can either microwave or rewarm on the stovetop. You may need to add some liquid to get it going.

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    a bowl of slow cooker chickpea lentil chili with diced avocado and cilantro

    Slow Cooker Lentil Chili with Chickpeas

    Thick and hearty, this vegetarian slow cooker chickpea lentil chili is sure to keep your baby and child happy and nourished. It's also an incredibly iron-rich meal!
    5 from 3 votes
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 5 hours
    Total Time: 5 hours 10 minutes
    Servings: 8
    Author: Min | MJ and Hungryman

    Ingredients

    • 1 small red onion, diced
    • 2 cups sweet potatoes (cut into ½ inch pieces), about 1 medium potato or 290g
    • 3 teaspoons minced garlic
    • 2 cups (400g) brown lentils, rinsed
    • 15 ounce can no-salt-added chickpeas, rinsed and drained
    • 2 teaspoons ground cumin
    • ½-1 teaspoon chili powder
    • 1 teaspoon turmeric
    • 28 ounce can no-salt-added crushed tomatoes
    • 32 ounce low-sodium vegetable broth
    • (optional) Full-Fat coconut milk
    • Toppings: Greek yogurt , sour cream, cheese, lime, cilantro/parsley

    Instructions

    • Add all the ingredients in the order listed. Place lid on the slow cooker and cook on low for 5-6 hours. Chili will be pretty thick in consistency. If desired, add some coconut milk (so good!) or broth.
    • Enjoy with your favorite toppings.

    Notes

    Transfer to an airtight container and keep in the fridge for up to 4 days. You can also freeze for up to 3 months.

    Nutrition

    Calories: 293kcal | Carbohydrates: 53g | Protein: 17g | Fat: 2g | Sodium: 104mg | Fiber: 20g | Calcium: 100mg | Iron: 6mg
    Course Main
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Beth Ascoli says

      November 01, 2014 at 1:16 am

      Did you use red or green lentils?

      • Min says

        November 01, 2014 at 7:37 am

        I used green lentils! Hope you enjoy the recipe 😉

    2. Diane Balch says

      October 31, 2014 at 8:59 am

      I use my slow cooker all the time and I really glad to find a good vegetarian recipe. Please bring this by Weekend Bites today.

      • Min says

        November 01, 2014 at 10:31 pm

        Thanks, Diane! I'll def take this to your party 😉

    3. Katie (The Muffin Myth) says

      October 31, 2014 at 1:56 am

      I really need to get a slow cooker! I used to have one, but it was one of the many electronics I had to abandon when we moved overseas. When we first moved to Sweden I never saw slow cookers around, but now they seem to be popping up all over the place. I've pinned this chili for when I do get one, or maybe before if I just do it the old fashioned way in my Dutch oven. Those flavours look so lovely. I love to make a big batch of chili and freeze it. Some days a bowl of chile out of the freezer is a lifesaver!

      • Min says

        November 01, 2014 at 10:37 pm

        Wow! I can't imagine being without my slow cooker! Good to hear that you can finally get your hands on one ;). Come to think of it, I don't ever recall seeing one in Korea either (I go back to visit my parents pretty often). I can't wait for you to try this, Katie! And yes, chilis = perfect freezer-friendly meals!

    4. Selena @ The Nutritious Kitchen says

      October 30, 2014 at 12:06 pm

      You don't even know how in love I am with the slow cooker. And this recipe looks like it will make my tiny little apartment smell like Fall and make me wish I lived in the snow! I could also use some more lentils in my life...Pinning and can't wait to let you know how it comes out 🙂
      P.S. I have the same bowl 😉

    5. Kari @ bite-sized thoughts says

      October 30, 2014 at 8:31 am

      This looks beautiful! I love that you've used both chickpeas and lentils 🙂

    6. Trisha says

      October 29, 2014 at 9:48 am

      I love my crockpot for hearty stew and stoups in the winter. This one looks perfect and I adore chickpeas. I also love that cute blue mug you photographed the chili in. Is that homemade pottery?

      • Min says

        November 02, 2014 at 9:51 pm

        Thanks, Trisha! Can't wait for you to try!! No, I believe I purchased it either from Pier 1 imports or Marshalls..can't remember but it HAS to be one of those 2 places since that's where I do most of my shopping 😉

    7. Arman @ thebigmansworld says

      October 28, 2014 at 3:26 am

      Wow, that almost looks too good to eat- too bad I'm greedy and I'd faceplant it straight away!

    8. Sarah @ SnixyKitchen says

      October 28, 2014 at 2:32 am

      Raisins in the recipe?! Yes - I want this. And I really really really need to dust the flour dust off my slow cookers. What a great pantry-staple recipe, Min!

    9. genevieve @ gratitude and greens says

      October 27, 2014 at 10:06 pm

      This chili sounds so wonderfully hearty! Gorgeous photos, all pinned. Can't wait to make this myself!

    10. ellie | fit for the soul says

      October 27, 2014 at 6:58 pm

      Muhahahahah I love those moments when we're devilishly planning out our "secretly healthy" meals and anticipating our husbands NOT knowing what's up. 😀 Ohh now you've got me craving chili bad~I love that chili is such a hearty and potentially healthy dish, but it costs next to nothing oftentimes. And I hope you have a beautiful day, hopefully things go smoothly this week 🙂

    11. Alex Caspero MA,RD (@delishknowledge) says

      October 27, 2014 at 6:19 pm

      I like a thick chili as well! This looks so, so yummy! I have been craving chilis for the past week- cannot wait to make this one!

    12. Kenan says

      October 27, 2014 at 6:15 pm

      Min, this sounds delicious! I'm slowly breaking my husband of the "hey, where's the meat?" attitude, so I'll have to try this one on him 🙂

      • Min says

        October 27, 2014 at 9:29 pm

        Haha sounds like you and I are on the same boat ;). We SHALL be victorious 😉

    13. Rachael@AnAvocadoADay says

      October 27, 2014 at 5:10 pm

      Love the golden raisins in this! You are a genius Min!

    14. Sam @ Grapefruit & Granola says

      October 27, 2014 at 4:30 pm

      I love my slow cooker for any type of dish that involves dry beans. So much better than waiting for them to cook over the stove!

    15. Kayley | The Kitchen McCabe says

      October 27, 2014 at 12:12 pm

      I love the lentils and chickpeas together! I am always looking for a good vegetarian slow cooker recipe...this looks like a winner!

    16. Anne says

      October 27, 2014 at 11:28 am

      Yum! Looking forward to trying this.

      • Min says

        October 27, 2014 at 9:27 pm

        Anne! How have you been? Can you believe it's almost November? I'm still nerdy as ever but will be done in December!! Can't wait..

    17. dixya@food, pleasure, and health says

      October 27, 2014 at 9:56 am

      i adore my slow cooker!!! this looks like a great recipe to try.

    18. Rebecca @ Strength and Sunshine says

      October 27, 2014 at 9:55 am

      O man! I want this right now!

    19. Liz - Meal Makeover Mom says

      October 27, 2014 at 9:28 am

      That recipe looks seriously good .. and healthy! I'm pinning it now to our Slow Cooker board. MUST try this 🙂

      • Min says

        October 27, 2014 at 9:26 pm

        Aww thank you so much, Liz! Can't wait for you to try!! 😉

    20. Alice @ Hip Foodie Mom says

      October 27, 2014 at 9:17 am

      A slow cooker chili that tastes like fall and looks delicious?!!! love this! I love that your husband loved it right off the bat . . mine would have definitely said the "where's the beef?" comment. . 🙂 anyway, love this one. . can't go wrong with lentils and chickpeas! (and I think it's so awesome that you know my sister!) 😛

      • Min says

        October 27, 2014 at 9:25 pm

        Men..haha And you're absolutely right. Can't go wrong with those two ;). I am STILL in disbelief! What a small small world! Aww..Pastor Grace…Miss her. She was just the coolest!

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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