Ingredients
Units
Scale
- 1 tablespoon cooking oil
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1/2 of a medium green bell pepper (diced)
- 2 15 oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 3 15 oz cans black beans (drained)
- 2 cups of cooked brown lentils
- 1 4 oz can diced green chiles
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1/2 cup fresh cilantro leaves (finely chopped)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
Instructions
- Heat oil in a large pot over medium heat. Cook and stir the chopped bell pepper, garlic and shallot until softened.
- Spoon the softened vegetables in the slow cooker.
- Add all other ingredients to the slow cooker. Cover and cook on high for 3-4 hours, or on low for 10-12 hours or more.
- This can also be cooked in a large sauce pot ( the pot you cooked the bell pepper, shallot, and garlic in) on medium- low heat for about an hour, or until flavors blend.
Notes
I like to cook lentils ahead of time and store them in the freezer to use for this recipe.
Also, this chili tastes even better after chilling it in the fridge and re-heating it the next day, which makes it perfect to pack in a thermos for lunch!
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: main dish