Lentil-Chickpea Chili

Lentil-Chickpea Chili
Makes 8
Prep 15 m
Slow Cook 480 m
Slow Cook on LOW

Directions

  1. 1 of 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.
Nutrition Information for Lentil-Chickpea Chili
Servings Per Recipe: 8
Per Serving: 22 g pro., 15 g fiber, 57 g carb., 3 g Fat, total, 341 kcal cal., 778 mg sodium