Ingredients:
- Water/broth for sautéing
- 1 medium yellow onion, chopped
- 4-6 cloves garlic, minced
- 1 or 2 jalapeños, seeded and minced
- 1 bell pepper, seeded and chopped (any color
- 3 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 cup dried brown lentils, rinsed and picked over
- 1 cup dried red lentils, rinsed and picked over
- 2 cans alymers chilli diced tomatoes
- 1 Tbsp tamari
- 1 tsp unsweetened cocoa powder
- Salt and fresh ground pepper
- Salt and fresh ground pepper
- 4 cups water
Instructions:
- Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
- Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, tamari sauce, and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6)
- Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!
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