Description
A hearty and flavorful slow cooker lentil chili packed with vegetables and spices. Perfect for a comforting, protein-rich vegetarian meal.
Ingredients
1 cup dried brown lentils, rinsed and drained
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 cup vegetable broth
1 (15 oz) can kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add diced onion, red bell pepper, and green bell pepper to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add rinsed lentils, diced tomatoes with their juice, tomato sauce, vegetable broth, and kidney beans to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or until lentils are tender and chili has thickened.
Stir the chili before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours