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.
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.
Add to the slow cooker base with all other ingredients. Stir to combine everything. Resist stirring while cooking (to keep the squash cubes whole).
Cook on high for 4 hours or on low for 8 hours. Serve with toppings like sour cream, green onions and cheese.
Leftovers might dry out a little. Add water or broth as needed while reheating.
Keyword Chickpea Chili
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