Lentils are my favourite pulse by far. They’re just so versatile I love to use them in as many dishes as I can. With 18 grams of protein per cup (cooked), they’re also a fantastic alternative to meat. I usually put ground beef or turkey in my slow cooker chili as well as lentils, but if you want to have a meat-free meal just skip the meat and add more lentils!
I love making big slow cooker meals once every few weeks, so I can freeze portions for days when we need a fast meal. This chili is super simple, but big on flavor!
Prep Time: 10 minutes
Cooking Time: 8 hours in the slow cooker (or more is fine)
1lb ground beef or turkey (optional), cooked and drained
1 can drained, rinsed black beans
2 cups dried green lentils (make it 3 cups if you’re skipping the meat)
3 large cans crushed tomatoes
1 whole sweet onion, minced
1 whole green pepper, minced. Add a second if you want more veggies in yours 😉
2 cups diced mushrooms
3 cloves garlic, minced
2 tsp dried chili flakes (use more or less depending on how hot you like it🌶🌶🌶)
4 tbsp chili powder
2 tbsp cumin
Salt and pepper to taste (I add these right at the end)
*tip* always go a little easier on the seasonings before cooking. You can always add more later, but you can’t take it away if you overdo it!
🔸️Add all ingredients to slow cooker and mix well
🔸️cook in slow cooker on low for 8 hours. Adjust seasoning if needed