Vegan Slow Cooker Red Lentil Chili

runningonrealfood.com

Sophia RDN

1 medium white or yellow onion, diced (approx. 2 cups or 300 g)

2 bell peppers, any colour, seeds removed and diced

1 carrot, peeled and diced (about 1 cup chopped, 150 g)

1 jalapeño , de-seeded and minced

3 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 tsp regular or smoked paprika

1 28 oz. can diced tomatoes with the juices

2 tablespoons tomato paste (30 g)

3 to 4 cups vegetable broth (750 mL)

2 cups dry red lentils (370 g)

sea salt and black pepper, to taste

Directions at runningonrealfood.com

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