Categories: Chili, Lentils, Main Dish
Ingredients
- 1 tablespoon olive oil
- 1 large yellow sweet onion , chopped
- 1 small red bell pepper , seeded and chopped
- 2 garlic cloves , minced
- 2 tablespoons chili powder (to taste)
- 1 1/2 cups dried brown lentils , picked over and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1⁄3; cup dark unsulphured molasses
- 1/2 teaspoon ground allspice
- cayenne pepper , to taste
- salt
- pepper
- 2 cups water
- 1 cup apple juice
Directions
-
Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.
-
Stir in chili powder; cook about 30 seconds.
-
Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.
-
Stir in water and apple juice; cover and cook on LOW for 8 hours.
-
Add more water if the chili gets too thick.