Vegan Lentil Chilli
There’s nothing as good as a nice warm bowl of chilli to make you feel better. Just throw the ingredients in a crockpot and leave it for 6 hours.
water (/broth for sautéing)1 yellow onion (medium, chopped)6 cloves garlic (minced)2 jalapeno chilies (seeded and minced)1 bell pepper (seeded and chopped, any color)3 tablespoons chili powder1 teaspoon dried oregano1 teaspoon ground cumin1 cup brown lentils (dried, rinsed and picked over)1 cup red lentils (dried, rinsed and picked over)2 cans diced tomatoes (alymers chilli)1 tablespoon tamari soy sauce1 teaspoon unsweetened cocoa powdersaltground pepper4 cups water
- 1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
- 2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, tamari sauce, and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6)
- 3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!