Now that I am mom, I wanted to widen my depth of cooking. I want my child to eat home-cooked meals and not to prefer to eat out. Also, it’s easier on the wallet. And as I still plan to be a working mom, these dinners can’t be too complicated as I won’t be home till the evenings. Therefore I am discovering new ways to make dinners in a slow cooker or other dinners to put together in about an hour.
This crockpot lentil chili recipe is useful when you have little prep time. And while canned beans are normally easier choice, I prefer lentils. Lentils are higher in protein than other beans and can reduce blood pressure.
To be fair this lentil chili recipe is the basic version of how I make my lentil chili. I typically add a cooked protein (add 1/2 cup more of broth) and swap the vegetables for what we have available.
Ingredients:
- 1 cup of lentil (soaked overnight)
- 2 medium carrot
- 1 bell pepper thinly sliced
- 1 medium yellow onion diced
- 2 15oz of canned diced tomato
- 7oz of tomato paste
- 15oz of chicken broth
- 2 bay leaves
- 1 teaspoon of garlic salt
- 1 1/2 tablespoon of paprika
- 1/2 tablespoon of sugar
- 1 1/2 tablespoon of chili flakes
In a crockpot or separate pan, sauté the onion and bell pepper. Then all the ingredients in the crockpot. Set on low cook time and leave for approximately 8 hours. Eat with a baguette or cornbread. Bon Appetit!
