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 powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 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 sauce
1 teaspoon unsweetened cocoa powder
4 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!