Slow Cooker Chickpea and Lentil Chili

Slow Cooker Chickpea and Lentil Chili-2 by Min Kwon, MS, RD

During the cold months, there’s nothing more comforting and satisfying than a bowl of sweet and savory chili. And when it comes to chili, tomato is an indispensable ingredient in my opinion.  I mean, could you imagine this classic dish without tomatoes?

Having a well-stocked pantry during this time of the year will save you from running to the store for last minute ingredients and canned tomatoes are definitely one of those staples I do not want to be without. They are picked and packaged at their peak freshness and taste so much better than even the fresh ones. Combine them with chickpeas, sweet potatoes, lentils, and various spices, and you’ve got yourself this earthy, spicy, and slightly sweet vegetarian chili that is sure to add a little comfort to your week.

Slow Cooker Chickpea and Lentil Chili

Serving size: 6-8

Prep time: 10 minutes

Cook time: 6 hours

Total Time: 6 hours 10 minutes


1 cup dried chickpeas

2 quarts boiling water

2 cups chopped sweet potatoes (1/2 in. cubes)

1 cup uncooked lentils

1 cup chopped red onion

5 garlic cloves, minced

1½ teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon ground turmeric

½ cup golden raisins

1 (28oz) can whole tomatoes, undrained and crushed

2½ cups low-sodium vegetable broth

½ cup water

1 (28oz) can whole tomatoes, undrained and crushed

Fresh cilantro for topping


Place chickpeas in a saucepan, and add 2 quarts of boiling water. Cover and let stand for 1 hour; drain. Place cooked chickpeas in slow cooker.

Add rest of the ingredients up to raisins. Mix well. Add liquids. Cover and cook on low for 6-8 hours.

Min KwonMin (or MJ), MS, RD, is a Registered Dietitian with a passion for translating the science of nutrition into real-life, applicable advice and tips. On her food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods. She lives in Austin, TX with her husband, the Hungryman, who takes on the role of restaurant critic and taste tester for MJ’s kitchen creations. Follow along on