17 Jan Vegetarian Lentil Chili
Prep Time | 20 minutes |
Cook Time | 6 hours |
Passive Time | overnight |
Servings |
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Ingredients
- 1 1/2 cups black lentils
- 1 1/2 cups brown lentils
- 2 bell peppers red, orange, or yellow
- 2 carrots large
- 2 Tbsp olive oil extra virgin
- 2 tsp cumin powder
- 1 tsp dried oregano
- 1 tsp Celtic sea salt
- 1/2 tsp chili powder more if you like it spicy
- 7 oz tomato paste
- 18 oz crushed tomatoes
- 8 1/2 cups water
Ingredients
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Instructions
- Pick through the lentils to remove any rocks or sticks. Wash lentils until the water runs clear.
- Soak the lentils overnight in enough water to cover an inch over the lentils.
- The next day, drain the water from the lentils and rinse them once with fresh water.
- Peel and chop the carrots into ¼ inch thick rounds. Place them in the cooking pot.
- Cut the bell pepper into ½ inch pieces and place in the cooking pot.
- Add the olive oil to the cooking pot and heat on the stove top on medium for 10 minutes, stirring occasionally. (If your slow cooker does not have a stove-top browning feature, skip this step or use a stove-top save pot for this step and then transfer the contents of the pot to the slow cooker.)
- Add the ground cumin, oregano, salt, and chili powder to the cooking pot. Stir to mix in the spices. Cook for an additional 2 minutes.
- Stir the tomato paste in with the vegetables. Cook for an additional 2 minutes.
- Move the cooking pot to the slow cooker. Use oven mitts as the cooking pot will be hot.
- Add the soaked lentils, crushed tomatoes, and water to the cooking pot.
- Place the lid on the cooking pot. Cook on low for 6 hours.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6 quart slow cooker with stove-top browning. The flavors will come together more over time. Chili often tastes even better the next day. This dish freezes well. Freeze in a plastic air-tight container. Thaw in the refrigerator overnight.
Serving Suggestions:
- Pairs well with Corn Bread (dairy free option).