Vegetarian Chili

Summary

Yield
Pot
SourceCo-worker
Prep time
30 minutes
Cooking time
3 hours
Total time
3 hours, 30 minutes

Ingredients

1 tablespoon
olive oil
1
onion (medium white or yellow, peeled and diced)
1
red bell pepper (medium, cored and diced)
4 cloves
garlic (peeled and minced)
3 cups
vegetable stock
1 can
fire-rosted diced tomatoes (15oz)
1 can
dark red kidney beans (rinsed and drained)
1 cup
lentils (uncooked, picked over and rinsed)
1 tablespoon
chili powder
1 teaspoon
smoked paprika
1 teaspoon
cumin
 
sea salt (to taste)
 
black pepper (to taste)
 
cilantro (fresh, chopped for topping)
 
tortilla chips (crushed, for topping)
 
shredded chedder (for topping)

Instructions

Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.
Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
Taste and season with salt and pepper (or any other additional seasonings) as needed.
Serve immediately, piled high with all of your favorite toppings.
Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

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