Hearty Slow Cooker Vegan Chili with Lentils

therealfooddietitians.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

1 medium bell pepper, any color, diced

1 medium yellow onion, diced

2 large carrots, peeled and diced small

4 garlic cloves, minced

1 cup dry green lentils

1 (14-ounce) can kidney beans, drained and rinsed

1 (14-ounce) can crushed tomatoes or tomato sauce

1 (14-ounce) can diced tomatoes

1 (4-ounce) can diced green chiles

2 tablespoons coconut oil (may substitute avocado oil or olive oil)

2 tablespoons chili powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon ground cumin

3 to 4 cups vegetable broth

Fine salt and black pepper to taste

Optional: Cayenne pepper or chipotle pepper powder for additional heat

Optional for Topping: Thinly sliced green onions, fresh cilantro, jalapeno slices, diced or sliced avocado, and/or lime wedges

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