A few months ago my friend and I were at Costco and got a sample of their lentil chili. It was amazing! It had that “out of a can” thickness that I have been after, so I started on a journey to the perfect lentil chili.
My kids and I then ventured forth to the library and we found a book all about chilies: The Ultimate Chili Book by Christopher B. O’Hara. In it I found a Lentil Vegetable Chili recipe. It’s not the same as what I tasted in Costco, but it was still amazing and got that same great thickness that I was after. I adapted Christopher’s version, adding a few extra ingredients, and used the crock-pot.
The Verdict: My family has enjoyed this very much several times. I put so much kick in it the last time I ate it I was sure that my kids wouldn’t like it. Yes, my 3 year old son, struggled with it after the nacho chips he was eating with the chili were gone, but my girls asked for seconds, and then Abbie even asked for thirds!
You can substitute tomato sauce and even spaghetti sauce for the pureed tomatoes in a pinch. I’ve done it with success.
As a leftover the chili lentils thicken and make a great filling for burritos. My husband now actually prefers the lentil chili over the re-fried beans we’ve done for years.
Have you tried…?
For more slow cooking inspiration, visit my Cookin’ with the Crock-pot board on Pinterest.