Veggie Lentil Slow Cooker chili
This is the meal you want to make when you have ten other things to do (or just don't feel like cooking!). With a little chopping, you're on your way to a healthy and filling lunch or dinner all week!
1 lb Sweet Potato or Butternut Squash
1 medium yellow onion, chopped
1 red bell pepper, chopped
1/2 - 1 jalapeño, finely chopped (adjust to spice preferences)
3 cloves garlic, finely chopped
1 15 oz can black beans
1 15 oz can kidney beans
1 14.5 oz can diced tomatoes
3 cups Chicken Stock (or water for Vegan option)
1 cup dried lentils, rinsed (*green hold up the best)
2 tbsp chili powder
2 tsp cumin
1 tsp cayenne
1 tbsp olive oil
2 tsp kosher salt
1 tsp crushed red pepper flakes
Fresh ground black pepper to taste
Flaxseed Tortilla Chips, crumbled
Place all ingredients (except toppings) in slow-cooker, stir together, cover, and cook 6-8 hours on low. Taste for seasonings after 6 hours - add crushed red pepper for more spice.
Add your favorite chili toppings and dig in!
Did you know?
Sweet potato will add more sweetness to the dish (obviously). Butternut squash will keep it more savory.
You can make a delicious sour cream alternative with Greek Yogurt! Just squeeze in a little lime juice (or not!) and add to chili, tacos, etc.
*Green lentils are best for soups and stews because they maintain their shape and don't get mushy. But feel free to use whatever you have in the pantry! It will be delicious all the same.
This is a great recipe to freeze and enjoy in the future!