Slow Cooker Vegetarian Chili with Chickpeas and Lentils

Sundays are my veggie box days from MamaEarth Organics which means that before the box comes to the house, I don’t have a ton of food in the fridge. I tend to organize my meals around the box, so Sundays are typically make whatever I can find in the house days.

This Sunday was no exception. It was damp and a bit chilly so I was craving chili, only I didn’t have any beans in the house and I was lacking a few staple vegetables like carrots. Not to worry, I combed through my freezer and found some chickpeas and frozen corn and then went to my pantry for some lentils. A dash of this and a squirt of that and I had super yummy chili! I was a bit worried but it turned out fantastic so I thought I’d share. Feel free to mix it up!

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Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Author: Stephanie

Recipe type: Dinner

Ingredients

Slow Cooker Vegetarian Chili with Chickpeas and Lentils
2 cloves of garlic, minced
Half of a red onion, chopped
1-1.5 cups of canned or cooked chickpeas
1-1.5 cups of dried green lentils (soaked over night)
1 cup of frozen corn
1 cup of celery, diced
1 cup of salsa
1 can of whole or diced tomatoes
1 pepper, diced (yellow, red or orange)
2 tablespoons + 1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of smoked paprika
A few dashes of liquid smoke
Cooking oil of your liking
Salt and pepper to taste
Slow cooker

Instructions

Sautee onions and garlic in a tablespoon oil for about 5 minutes, adding 1 teaspoon of chili powder to the pan. Transfer to the slow cooker.
Add all the other ingredients to the slow cooker, mix and cook on low for 8-10 hours.
Serve with grass-fed yogurt and some raw cheddar for extra yummyness.

Notes:

I used dried lentils and didn’t make time to cook them so I soaked them overnight and threw them right into the slow cooker. You can use canned lentils if that’s what you have.
Also as mentioned above, I didn’t have any carrots, but if I had had them I would have used them here.
I cooked my chili all day and it was a perfect consistency by the time we ate it (about 10 hours). I left it extra long to make sure the lentils were cooked since I didn’t precook them.

PS- The chili tastes even better the next day! I even ate a bit for breakfast in a burrito with eggs.

Happy cozy eating friends!

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