I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!
The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.
Best Lentil Chili Ever!
- * Water/broth for sautéing
- * 1 medium yellow onion, chopped
- * 4-6 cloves garlic, minced
- * 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)
- * 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)
- * 3 Tbsp chili powder (Yes, 3)
- * 1 tsp dried oregano
- * 1 tsp ground cumin
- * 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)
- * 1 cup dried red lentils, rinsed and picked over
- * 1 (29oz) can crushed or diced tomatoes
- * 1 Tbsp coconut aminos (or tamari or shoyu)
- * 1 tsp sugar (optional but gives it a different flavor)
- * 1 tsp unsweetened cocoa powder
- * Salt and fresh ground pepper
- * 4 cups water
- Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
- Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.
- Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!