Ingredients

The following ingredients have 9 Servings
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 jalapeño (diced, seeds removed)
  • 1 red pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 large carrot (peeled and diced)
  • 2 1/2 cups vegetable broth
  • 2 15 oz cans tomato sauce
  • 2 15 oz cans diced tomatoes
  • 1 16 oz bag brown lentils, rinsed
  • 2 15 oz cans small red beans, rinsed and drained
  • 2-3 tablespoons chili powder (we used 3 tablespoons)
  • 1 tablespoon cumin
  • Salt and black pepper (to taste)

Instruction

  • 1. Place all ingredients in a slow cooker. Stir well to combine.
  • 2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.
  • Note-we use a 6 quart slow cooker. This chili freezes well. Top with your favorite chili toppings, if desired. Some people have commented that their lentils didn't cook in the slow cooker, we haven't had this problem, but you might want to cook them before adding them into the slow cooker to be safe.