Description
A hearty, comforting chili made with lentils, kidney beans, and vibrant spices, perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1 cup dried lentils
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- In a slow cooker, combine the lentils, diced tomatoes, kidney beans, onion, garlic, bell pepper, chili powder, cumin, salt, and pepper.
- Pour in the vegetable broth and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
- Serve hot with your favorite toppings.
Notes
Add fresh lime, chopped cilantro, or Greek yogurt on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg