SLOW COOKER LENTIL CHILI

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Slow Cooker Lentil Chili image

I found and made a wonderful lentil chili recipe on the web but when I wanted to make it again I couldn't find it. This is my attempt to recreate it. It is a substantial chili that your guests might not realise has no meat in it (I do eat meat but not every day). Vary the garlic and chili to your taste - I just happened to have some harissa to hand. Cumin gives a nice warm note. It is one of those "even better next day" dishes. This makes quite a lot but I do have quite a large slow cooker. If you didn't have a slow cooker I guess you could simmer on the hob for 90mins or so?

Provided by Moyni

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 438.7, Fat 4, SaturatedFat 0.5, Sodium 326.5, Carbohydrate 78, Fiber 28.4, Sugar 11.1, Protein 26.4

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