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!
215-oz cans kidney beans, drained and rinsed
2cupsbrown or green lentilspicked over and rinsed
1small yellow onionfinely chopped
32-ozreduced-sodium vegetable or chicken stock
16-oz can tomato paste
1 ½teaspoonskosher saltplus more to taste
1teaspoonmild chili powder
1cupcoconut milkfrom a can
Freshly ground pepperchopped 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.