Servings: 10 cups 1x
Scale
Ingredients
- 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
- 3-4 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
Instructions
- To a 6-quart slow cooker, add the bell pepper, onion, carrots, lentils, kidney beans, crushed tomatoes, diced tomatoes, green chiles, coconut oil, chili powder, paprika, and cumin. Stir to combine.
- Add 3 cups of broth and stir well.
- Place the lid on the slow cooker and cook for 8-10 hours on low or 4-5 hours on high or until lentils are tender. Add additional 1 cup broth, if desired, for a thinner consistency.
- Serve with desired toppings. Leftovers may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Nutrition Information
- Serving Size: 1/8 of recipe (1 1/4 cups)
- Calories: 233
- Fat: 4 g
- (Sat Fat: 3 g)
- Sodium: 625 mg
- Carbohydrate: 39 g
- (Fiber: 9 g
- Sugar: 10 g)
- Protein: 11 g
- Cholesterol: 0 mg