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Lentil-Chickpea Chili

Lentil-Chickpea Chili

Nutrition Facts
  • cal. (kcal) 341
Lentil-Chickpea Chili
  • Makes: 8 servings
  • Prep: 15 mins
  • Slow Cook: 8 hrs on LOW
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Ingredients

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Directions

  1. Whisk 6 cups vegetable stock or broth, 2 tbsp tomato paste, 1 tbsp Dijon mustard, 2 tsp ground cumin, 1 tsp salt, 1/2 tsp turmeric and 1/4 tsp cayenne. Stir in 1 pkg (16 oz) red lentils, 1 can (14.5 oz) diced tomatoes, 1 diced sweet onion, 1 diced carrot, 2 diced celery ribs, 3 cloves chopped garlic and 2 bay leaves. Cover and cook on LOW for 8 hours. Remove bay leaves. Stir in 2 cans (15 oz each) drained and rinsed chickpeas and 1/4 cup chopped cilantro. Serve with naan.

Note

  • Make it meaty: Add 1 1/2 lbs cubed lamb, swap in beef stock for veggie and double the spices.

Nutrition Information for Lentil-Chickpea Chili

Servings Per Recipe: 8
PER SERVING: 341 cal., 3 g total fat 778 mg sodium, 57 g carb. (15 g fiber), 22 g pro.