Made with pantry staples, Slow Cooker Turmeric Lentil Chili is incredibly simple to prepare and is packed with good-for-you ingredients. A vegetarian crockpot meal perfect for any night of the week!
2 (15-oz) cans kidney beans, drained and rinsed
2 cups brown or green lentils, picked over and rinsed
1 small yellow onion, finely chopped
32-oz reduced-sodium vegetable or chicken stock
2 cups water
1 (6-oz) can tomato paste
1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon mild chili powder
1 teaspoon turmeric
1 cup coconut milk (from a can)
Freshly ground pepper, chopped cilantro, chopped green onion, and sliced avocado for topping (optional)
- Add the kidney beans, lentils, onion, stock, water, tomato paste, salt, cumin, chili powder, and turmeric to a 6-quart slow cooker.
- Cook on high for 4 hours or low for 6 hours, or until the lentils are very tender.
- Add the coconut milk, stirring to combine. If the mixture seems dry, add a splash more water or stock. Taste and add additional salt if desired.
My 5-year-old happens to love this chili, and its mild flavor makes it palatable to many little ones. If you have a resistant eater, invite him or her to assist in preparing the chili. Helping with the process may encourage him or her to give it a try!
This chili is good on its own, but feel free to doctor it up with cilantro, green onion, fresh avocado, or a healthy dash of hot sauce.