Vegetarian Slow Cooker Chili with Lentils
Ingredients
The chili base
-
⅔
cup
dry brown lentils
-
15
ounce can
light red kidney beans
-
15
ounce can
pinto beans
-
1
small
sweet yellow onion
-
1
medium
green bell pepper
-
3
cloves
garlic
-
1
tablespoon
cocoa powder
-
2
teaspoons
ground cumin
-
1
teaspoon
chipotle chili powder
-
1
teaspoon
chili powder
-
¾
teaspoon
kosher salt
-
15
ounces
diced fire roasted tomatoes
-
8
ounces
tomato sauce
-
3 ½
cups
vegetable broth
Optional toppings
-
to taste
cheddar cheese
-
to taste
sour cream
-
to taste
cilantro
Instructions
- Rinse the lentils under cool running water and remove any debris.
- In a slow cooker, combine the lentils, drained beans, diced onion, diced pepper, garlic, cocoa powder, cumin, chipotle chili powder, chili powder, and salt, stirring to combine.
- Add the diced tomatoes with their juices, tomato sauce, and vegetable broth, and stir again.
- Cover the slow cooker with the lid, set to low heat, and cook for 8 hours. Test the lentils for tenderness at 7 hours.
- If the lentils are not fully cooked, increase the heat to high and continue cooking until tender.
- Serve topped with optional ingredients like cheddar cheese, cilantro, and sour cream.
Nutrition Facts (estimated)
Servings
5 servings
Calories
253
Total fat
1g
Total carbohydrates
47g
Total protein
15g
Sodium
991mg
Cholesterol
0mg
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