Description
A flavorful and spicy twist on healthy vegetarian chili
Ingredients
Scale
- 2 cups red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 can (28-ounce) diced tomatoes, drained
- 1 can (6 ounce) tomato paste
- 1 small yellow onion, chopped (about 1 cup)
- 1 yellow bell pepper, chopped (about 1 cup)
- 1 clove garlic, minced
- 2 Tbs. white wine
- 2 Tbs. apple cider vinegar
- 2 Tbs. sugar
- 1 Tbs. dried oregano
- 1 Tbs. dried parsley
- 1 Tbs. chili powder
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground black pepper
Instructions
- Mix all ingredients into a slow-cooker. Stir until combined, cover, and cook on low for 8 hours.
- The lentils should be fully cooked, if they aren’t. Recover and continue to cook, checking every-so-often.
- Remove the lid for about 30 minutes to thicken.
Notes
We ate these as both chili and sloppy joes (as from the original recipe.) They were fantastic both ways. If desired, serve on toasted buns with cheese.
- Prep Time: 5 mins
- Cook Time: 8 hours