Hearty Slow Cooker Vegan Chili
Ingredients
The chili
-
1
medium
bell pepper, any color, diced
-
1
medium
yellow onion, diced
-
2
large
carrots, peeled and diced small
-
4
cloves
garlic, minced
-
1
cup
dry green lentils
-
1
14-ounce can
kidney beans, drained and rinsed
-
1
14-ounce can
crushed tomatoes or tomato sauce
-
1
14-ounce can
diced tomatoes
-
1
4-ounce can
diced green chiles
-
2
tablespoons
coconut oil
-
2
tablespoons
chili powder
-
1
teaspoon
dried oregano
-
1
teaspoon
smoked paprika
-
1
teaspoon
ground cumin
-
3–4
cups
vegetable broth
-
to taste
fine salt and black pepper
-
optional
cayenne pepper or chipotle pepper powder
Toppings
-
to taste
thinly sliced green onions
-
to taste
fresh cilantro
-
to taste
sliced jalapeños
-
to taste
diced or sliced avocado
-
to taste
lime wedges
Instructions
- Add the bell pepper, onion, carrots, lentils, kidney beans, crushed tomatoes, diced tomatoes, green chiles, coconut oil, chili powder, paprika, and cumin to a slow cooker and stir to combine.
- Pour in 3 cups of vegetable broth and stir well.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the lentils are tender.
- If a thinner consistency is desired, add an additional cup of broth.
- Serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
10 cups
Calories
233
Total fat
4g
Total carbohydrates
39g
Total protein
11g
Sodium
625mg
Cholesterol
0mg
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