As temperatures drop it gets even more exciting to come home to a warm dinner already prepared for you. I love my crock pot. LOVE.
Small but mighty, lentils are legumes (along with other beans). They contain rich amounts of insoluble and soluble fiber and are a great source of iron! There are many varieties, green, red, beluga, brown, black, channa dal, etc etc.
This chili has a smooth creamy texture thanks to our little lentil friends.
Slow Cooker Lentil Chili
1 lb dried green lentils (red would work too)
1 red pepper, seeded and diced
1/2 large (1 whole medium) red onion, diced
1 can diced tomatoes in juice
6 oz tomato paste
8 cups tomato broth made from bouillon (found in cubes in Latin aisle)
4 carrots, diced
1 1/2 Tbsp chili powder (I used Ancho and New Mexico chili powders)
1/2 tsp garlic powder
1/4 tsp cayenne pepper (more to taste)
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp coriander
2 tsp hot sauce of your choice
Add all ingredients into your slow cooker and cook on low for 6-7 hours, until lentils are soft.
Serve garnished with diced green tomatoes (if available).
Nutrition Info per 2 cup serving: 422 calories, 3 g fat, 30 g protein, 70 g carbohydrates, 15 g fiber