Slow Cooker Lentil Chili

If you are vegan or vegetarian but love Mexican food, you might have missed out on the goodness of chili. Well, not anymore. I present to you a vegan chili that is absolutely delicious and easy to make. Check it out.

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Slow Cooker Lentil Chili
6 servings

1 cup Dry Red Lentils (rinsed, uncooked)
1 Yellow Onion (medium, diced)
1 Red Bell Pepper (chopped)
1 Carrot (chopped)
3 Garlic (cloves, minced)
1 tbsp Chili Powder
1 tsp Cumin
1 tsp Smoked Paprika
3 1/2 cups Diced Tomatoes (from the can with juices)
2 tbsps Tomato Paste
2 cups Organic Vegetable Broth
Sea Salt & Black Pepper (to taste)
1 3/4 cups Red Kidney Beans (from the can, drained and rinsed)
1 Avocado (optional, sliced)
1/4 cup Cilantro (optional, chopped)

Add lentils, onion, bell pepper, carrot, garlic, chili powder, cumin, paprika, tomatoes, tomato paste, vegetable broth, sea salt and pepper to your slow cooker. Stir well to combine.
Cover and cook on low for 6 to 7 hours, depending on the strength of your slow cooker. Once it is cooked through, add the kidney beans and stir to combine.
Ladle into bowls and top with avocado and cilantro (optional). Enjoy!

Serving Size - One serving is equal to approximately 1.5 to 2 cups of chili.
Likes it Spicy - Add one chopped jalapeno pepper.
More Flavor - Add the juice of one lime to the slow cooker just before serving.
No Beans - Use lentils only.
Leftovers - Store leftovers in the fridge for up to five days, or freeze for longer.

Doesn’t it look good?! Get your slow cooker out and get this easy dish going. You won’t regret it.

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