Slow Cooker Lentil Taco Chili

peasandcrayons.com

Kathy S

400 cals per serving

1 cup dry green or brown lentils

1 medium onion (white or yellow)

1 green bell pepper

1 red bell pepper

1 jalapeño pepper (plus extra for topping, if desired)

3 to 4 cloves garlic

2 cans black beans (15 oz each) drained and rinsed

28 oz canned crushed tomatoes

3 cups vegetable broth

2 cups frozen corn

1 cup salsa (choose your favorite!)

2 TBSP chili powder

1.5 TBSP ground cumin

1 tsp dried oregano

½ tsp smoked paprika

salt and pepper to taste

2 TBSP fresh chopped cilantro plus extra for topping, to taste

subheading: EASY HOMEMADE PICO DE GALLO:

2 cups finely diced roma tomatoes (plum tomatoes)

1 cup finely diced white onion

1 jalapeño (seeds/stem removed)

¼ to ⅓ cup fresh chopped cilantro

½ lime , juiced

½ to ¾ tsp salt or season to taste

subheading: MORE TASTY TOPPING OPTIONS:

crushed tortilla chips

grated cheese (skip for vegan)

sour cream (vegan or regular)

sliced avocado

sliced or diced jalapeño peppers

Directions at peasandcrayons.com

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