Recipe: Slow Cooker Lentil Chili

Perfect for the cold weather, and a lovely way to reduce cooking before Thanksgiving!

Slow Cooker Lentil Chili

serves 8

cook time: 6 hours

1 medium onion, diced

2 cloves garlic, minced

2 C dried lentils, rinsed

1 28 oz can crushed tomatoes

6C water or veggie broth

3T chili powder

2T cumin

1t oregano

salt, pepper & cayenne to taste

1T balsamic vinegar

1T honey

sour cream and green onions, sliced for garnish

-place first 5 ingredients in slow cooker in order listed

-cover and cook on high for 4-5 hours or until lentils are almost tender

-add dry spices to chili and stir

-continue to cook for 1 more hour or until lentils are tender

-adjust seasoning with salt, pepper & cayenne

-add vinegar and honey and let sit about 10 minutes to incorporate flavors

-garnish with green onions and sour cream, if desired

Meat Eater Versions:

add any of the following proteins and reduce lentils by 1/2

-1.5# boneless leg of lamb , cut into 1 inch cubes

-1.5# beef chuck, cut into 1 inch cubes