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Crock-Pot Lentil Chili Recipe

Author Sonja

Ingredients

  • 2 T olive oil
  • handful of kale chopped
  • 1 onion chopped
  • 5 garlic cloves minced (or to taste)
  • 2 bell peppers color of choice, chopped
  • 1 carrot diced (I don't peel if it's organic)
  • 3 cups tomatoes pureed (approximately a 28 oz. can)
  • 1-3 jalapeno peppers stemmed, seeded, and carefully chopped
  • 1 cup lentils
  • 2 t cumin
  • 2 t oregano
  • pepper
  • Cayenne pepper
  • sea salt
  • optional water

Instructions

  1. Optional, saute the kale onion, garlic, scallions, bell pepper, and carrots in olive oil. This will make the chili more flavorful, but you can skip this step.
  2. Rinse the lentils.
  3. Place all ingredients in the crock-pot, and cover. If you skipped the sauteing, wait to put the bell pepper in until the last hour of cooking.
  4. Cook on high for 4 hours and then on low for another 3 hours or until the lentils and carrots are soft and the chili is thoroughly heated. After four hours of cooking, if the chili appears to be too thick, add some water. I don't always do it, but I've added up to a cup of water before, and the flavor didn't appear to be diluted in any way.
  5. Enjoy!