Categories: Chili, Lentils, Main Dish, Slow Cooker
Ingredients
- 1 medium yellow onion, diced
- 1 medium red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 2 celery ribs, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 2 tablespoons packed brown sugar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 2 1/2 cups dried brown lentils, rinsed and picked over
- 8 cups chicken broth
- 3 tablespoons olive oil
- salt
- Toppings:
- sour cream or Mexican crema
- chopped fresh tomato
- chopped green onion
- chopped fresh cilantro
Directions
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Combine the first 15 ingredients in a slow cooker; cover and cook on LOW, stirring occasionally, until the lentils are soft, about 6-8 hours.
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During the last hour, add the olive oil and season to taste with salt.
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Serve the chili in bowls with toppings.