One of my favorite things about cool weather is being able to use my slow cooker to prepare different kinds of soup. It’s such an easy, low-maintenance way to make a ton of food to get me through the week. Usually by this time of year I’m getting burned out on soup and the weather is warm enough that eating hot soup doesn’t sound very appealing, but this has been a cool spring and I’m not sick of soup yet, so it’s staying on the menu for at least a little while longer.
A few weeks ago I went for a very cold, windy hike and was absolutely drenched with rain by the time I got back to the car. It was so great come home to a hot shower and a bowl of this lentil chili! This soup has great flavor from all the vegetables and spices and it’s pretty healthy while still fitting into the ‘comfort food’ category. Depending on what you use as toppings, this chili could easily be gluten-free and vegan. As written, this recipe makes a huge batch, if you don’t need quite so much you can definitely cut all the ingredients in half, or just freeze some soup for another day.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, seeds removed and diced
- 1 red pepper, chopped
- 1 cup diced carrots
- 2½ cups vegetable broth*
- 2 15 oz. cans tomato sauce
- 2 15 oz. cans diced tomatoes (with juices)
- 2 15 oz. cans small red beans, rinsed and drained
- 1 16 oz. bag brown lentils, rinsed
- 2-3 tbl. chili powder
- 1 tbl. cumin
- salt and pepper to taste
- Combine all ingredients in a slow cooker and stir to combine.
- Cook on high for 6 hours or low for at least 8 hours. Check the lentils for doneness then continue cooking if necessary. Once finished, garnish with your favorite chili toppings and enjoy! * I added an extra splash of broth to the leftover soup when I re-heated it.
Source: Two Peas and Their Pod