SLOW COOKER VEGAN LENTIL CHILI Morning everyone! It’s getting colder and darker…

SLOW COOKER VEGAN LENTIL CHILI

Morning everyone! It’s getting colder and darker – Which calls for hearty comfort food. This is a throw it in a leave it till dinner time! Minimal chopping, some measuring and herbs & spices create a warming and nourishing chili. You’ll also have lots of lefts overs which is great for freezing or for lunch the next day.

INGREDIENTS:

1 onion, diced
1 red pepper, diced
3 garlic cloves, minced
2 1/2 cups water
1 tin chopped tomatoes
1 tin of sweetcorn
1 tin black beans, drained and rinsed
1 tin kidney beans, drained and rinsed
3/4 cup dried red lentils
2 tbsp chili powder
1 tbsp ground cumin
1 vegetable stock cube
1 tbsp of tomato purée
1 tsp salt
1/2 tsp freshly ground black pepper

METHOD:

Throw everything into your slow cooker. Stir and set to low for 6-8 hours. And that’s it!!!

Adjust as per your slow cooker strength. (My slow cooker is a hand-me-down and I think was from the 70’s/80’s so I set it to medium as it’s a veeeery slow cooker).

Serve up with rice, wraps or potatoes. I did some simple seasoned sweet potato wedges and avocado mixed with lime and coriander to keep it vegan.

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