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Slow Cooked Chili with Chickpeas Lentils + Squash

This hearty Chickpea Chili is prepared in the slow cooker and perfect for cool fall weather. There are squash, chickpeas and lentils to bring unique flavor and texture to this meal.

Course Dinner
Cuisine American
Keyword Chickpea Chili
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 5 -6 servings
Author Regina

Ingredients

  • 1 medium yellow onion chopped
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or other ground meat
  • 1/2 - 1 pound acorn squash cut into 1/2 cubes
  • 1 can chickpeas 15 oz. can, drained and rinsed
  • 1 cup green lentils uncooked
  • 1 can tomatoes 28 oz. can, diced
  • 2 cups of your favorite tomato sauce
  • 1 cup broth any kind
  • 2 garlic cloves minced
  • 2 teaspoons paprika powder
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon

Instructions

  1. Heat oil in a pan and add chopped onions. Cook on medium until lightly browned, then add ground meat. Continue cooking until the meat has nicely browned.
  2. Add to the slow cooker base with all other ingredients. Stir to combine everything. Resist stirring while cooking (to keep the squash cubes whole).
  3. Cook on high for 4 hours or on low for 8 hours. Serve with toppings like sour cream, green onions and cheese.
  4. Leftovers might dry out a little. Add water or broth as needed while reheating.