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a bowl of slow cooker chickpea lentil chili with diced avocado and cilantro
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5 from 6 votes

Slow Cooker Lentil Chili with Chickpeas

By: Min Kwon | MJ and Hungryman
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!
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8
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Ingredients 

  • 1 small red onion, diced
  • 2 cups sweet potatoes (cut into 1/2 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
  • 1/2-1 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
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