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a bowl of slow cooker chickpea lentil chili with diced avocado and cilantro
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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!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 293kcal

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