Description
A flavorful and spicy twist on healthy vegetarian chili
Ingredients
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- 2 cups (480 ml) red lentils, rinsed
- 4 cups (960 ml) low-sodium vegetable broth
- 1 can (28-oz) diced tomatoes, drained
- 1 can (6 oz) tomato paste
- 1 small yellow onion, chopped (about 1 cup)
- 1 yellow bell pepper, chopped (about 1 cup)
- 1 clove garlic, minced
- 2 tbsp. (30 ml) white wine
- 2 tbsp. (30 ml) apple cider vinegar
- 2 tbsp. sugar
- 1 tbsp. dried oregano
- 1 tbsp. dried parsley
- 1 tbsp. 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
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280