Because I can’t talk about being on baby watch for another day…
Yesterday my restlessness induced me into the kitchen. Although it felt good to get in there, I didn’t feel up for a long laboring effort at the stove. So I tried a new method on a recipe I found on the Whole Foods website. And yum! You’ve got to try this baby out!
Please tell me you caught my weak attempt at humor? 😉
In all seriousness, this chili is so wonderfully easy (thanks to the slow cooker!) and can simmer all day long- not to mention the fact that it’s packed full of iron, anti-inflammatory benefits and vitamin c, too, thanks to the red pepper. Also, it’s high in fiber.
Vegan Lentil Chili
- 8 cups vegetable broth (I used stock- same thing?)
- 1 package dried lentils
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 2 cans diced tomatoes
- 5 cloves of garlic, finely chopped (or cheat and use pre-minced garlic like me!)
- 1/4 cup chopped cilantro (or more if you’re a cilantro fan like me)
- 4 tsp chili powder (not pictured- oops)
Rinse your lentils well, but no need to soak.
And chop up your veggies.
Put everything, EXCEPT for the cilantro, into the slow cooker. Mix it all up.
Set it (on low)… and forget it!
Well, you won’t forget in entirely because your house will smell wonderful!
I let this cook on low for about 8 hours and it was delicious. However, I’ll bet adding another hour would have been fine, too.
When ready to serve, uncover and stir in cilantro.
Then serve it up!
This is a great, easy recipe for Meatless Mondays. Lots of flavor. Feel free to add some Texas Pete if you desire more of a kick.
I ate some, stuck some in the fridge and froze some, too, for a healthy dinner on the fly. YUM! It says it makes 8 servings, but I thought it would go a lot further than serving 8.
However, for 1/8 of the pot…
Is it chili weather where you are?
The high here is supposed to be in the 90s… but by Friday, a high of 70?