Lentil-Chickpea Chili

Monday June 20, 2016


There is just something about this meal that I love. It is super filling and easy to make.

6c vegetable stock or broth

2T tomato paste

1T Dijon mustard

2t ground cumin

.5t turmeric

.25t cayenne

1t salt

16 oz red lentils

14.5 oz diced tomatoes

1 sweet onion, diced

3 carrots, diced

2 celery stalks, diced

5 cloves garlic

2 bay leaves

30 oz chickpeas, drained and rinsed

.25c chopped fresh cilantro (i omit this, since i am not a fan)

whisk together stock, tomato paste, mustard, cumin, turmeric, cayenne, and salt in the base of a slow cooker

stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves

cover and cook on low for 8 hours

stir in chickpeas and cilantro

20160620_080924I eat my backpacking meals out of a 16 oz Ziploc screw top container. I just fill the container I plan to eat out of with the chili then place it on a single dehydrator sheet. This way I have a perfect serving and it easily fits in a snack size Ziploc bag for storage.



3 thoughts on “Lentil-Chickpea Chili

  1. Excellent. Must figure out someway to save this. Hope all is well with you! I started a facebook page to keep track of things too. It’s Hiking the Appalachian Trail. Please ‘like’ it. My personal facebook page is ‘Lora Davis’ in western Colorado.

    Liked by 1 person

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