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+Lentil Chili

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Lentil Chili

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, slow-cooker, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 10-20g
Fiber: 11+g
Servings: 6
Calories: 307kcal

Ingredients

  • 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 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)

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 6g | Calories: 307kcal | Carbohydrates: 49g | Protein: 16g | Fat: 6g | Cholesterol: 0mg | Sodium: 298mg | Fiber: 15g | Sugar: 8g | Vitamin A: 3843IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 7mg

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