Slow Cooker Lentil Chili
- Ready In:
- 6hrs 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 large onions, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 1 tablespoon oil
- 3 garlic cloves, finely chopped
- 1 1⁄2 cups green lentils
- 3 small red chilies
- 1 teaspoon harissa
- 1 teaspoon ground cumin
- 2 (400 g) cans chopped tomatoes with juice
- 500 ml vegetable stock
- 2 (400 g) cans red kidney beans, rinsed and drained
- 2 tablespoons concentrated tomato paste
- salt
- ground black pepper
directions
- Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
- Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
- Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
- Transfer to slow cooker.
- Cook on Low for 6-8 hours.
- Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.
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RECIPE SUBMITTED BY
Male, mid 40s, who loves to eat and to cook. Obsessive reader of recipe books and food magazines.
Going through a phase with muffins at the moment - they are only recently becoming popular here in the UK, thank you Otis Spunkmeyer. I'm alternating between healthy and naughty recipes, like to take them to work to share round - better than taking in boxes of doughnuts from Mr Krispy K (which have only lately been sold over here).