Monday, November 22, 2010

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

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