Chickpea and Lentil Chili Crockpot Recipe

Chickpea and Lentil Chili Recipe

Chickpea and Lentil Chili I love this chili because it’s a healthier alternative to chili and spaghetti (aka Cincinnati chili), which is a favorite in a lot of places in Ohio, where I am originally from.

INGREDIENTS

• 1 tablespoon avocado oil
• 1 medium yellow onion, diced
• 3–4 cloves garlic, minced
• 1 pound cooked chickpeas
• 1 cup cooked lentils
• 1 ½ cups vegetable broth
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 2 cups tomatoes, diced
• 2 tablespoons and 1 ½ teaspoon chili powder
• 1 tablespoon and 2 teaspoons ground cumin
• 1 tablespoon cocoa powder
• 2 teaspoons organic cane sugar (optional)
• 1 ½ teaspoon Himalayan pink salt
• ½ teaspoon ground black pepper
• Serve with: cornbread, spaghetti, or your choice of sides

Directions

In a pot on medium heat, add the oil and onions. Sauté for 5 minutes or until the onions are translucent. 

Add the garlic and cook until fragrant.

Add the remaining ingredients and stir until well combined. Bring to a boil and reduce the heat to low. 

Simmer, uncovered, for 20–25 minutes, stirring occasionally.

Remove the chili from the heat and serve warm with cornbread, spaghetti, or your choice of sides.