Slow Cooker Two Lentil Chili

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 cloves Garlic
  • 1 cup Green or pardina lentils, brown
  • 2 Jalapeno peppers
  • 1 tsp Oregano, dried
  • 1 Poblano pepper
  • 1 cup Red lentils
  • 1 Red or yellow bell pepper
  • 1 Sweet potato, cut into small cubes (1 - 1 1/2 cups, small
  • 1 28-ounce can Tomatoes, fire-roasted
  • 1 White or yellow onion

• Canned Goods

  • 1/4 cup Tomato paste

• Condiments

  • 1 tbsp Blackstrap molasses

• Baking & Spices

  • 2 tsp Chili powder
  • 3/4 tsp Paprika, smoked
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 4 cups Vegetable broth or water, low-sodium

Found on thefullhelping.com

Description

Ingredients

• 1 white or yellow onion, chopped
• 2 jalapeno peppers, finely chopped
• 1 poblano pepper, chopped
• 1 red or yellow bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 small sweet potato, cut into small cubes (1 - 1½ cups)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¾ teaspoon smoked paprika
• ½ teaspoon salt (you can add more to taste once the chili is cooked)
• 1 tablespoon blackstrap molasses (optional)
• 1 28-ounce can fire-roasted, diced tomatoes (or two 14-ounce cans)
• ¼ cup tomato paste
• 1 cup red lentils
• 1 cup brown, green or pardina lentils
• 4 cups low sodium vegetable broth or water
• Avocado, hot sauce, Cashew cream, vegan shredded cheese, pickled peppers, etc.!

Directions

• Place all ingredients in a 6-quart slow cooker. Cook on low heat for 8 hours. When the chili is finished, stir in a little extra water if its too thick for your liking. Serve.
• To prepare the chili over the stove, heat a tablespoon oil in a large soup pot over medium heat. Add the onions and peppers and sauté for five minutes, till the onions are clear and soft. Add the garlic and sauté the ingredients for another two minutes, adding a tablespoon or two of water if the mixture starts to stick to the bottom of the pot. Add all remaining ingredients and bring the chili to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes, or until all of the lentils are tender. Serve.