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Slow Cooker Lentil and Black Bean Chili

12 Oct

As you can see, I’m getting in the fall food mode.  Although it warmed up a bit this past weekend, the leaves are falling and there is a definite chill to the air.  Fall weather calls out for comfort foods like soups and stews and casseroles and heavier pasta dishes.  After I crossed off the autumn-appropriate apple butter glazed meatloaf from my list, the next thing I had a hankering for was some chili.

Like most chili recipes, this is super easy.  Just plop everything in the slow cooker and let it go for 8-10 hours for a healthy, flavorful, filling meal.  This could easily be converted to a vegetarian recipe by substituting some vegetable stock or water for the beef stock, but I loved the depth of flavor the beef stock provided.  Plus, I had just made some and it was calling out to be used.  I substituted lentils and black beans for higher cholesterol meat.  It sacrifices none of the flavor, though – add all your normal spices and you’ll still end up with an addictive, warming chili.  I served this with some shredded smoked cheddar and a spoonful of plain Greek yogurt, plus a nice slice of challah for dipping.

Slow Cooker Lentil and Black Bean Chili

1 tbs. olive oil

3 cloves roasted garlic

1/2 cup onion, chopped

1 small green bell pepper, chopped

1 1/4 cup green lentils

1/2 cup canned black beans,  or dried black beans soaked overnight

6 whole canned tomatoes, squished, plus 1/4 cup juice from canned tomatoes

4 cups homemade beef stock

1 tbs. Worcestershire

1 tbs. chili powder

2 tsp. ground cumin

1 tsp. dried thyme

1 tsp. crushed red pepper flakes

1 tsp. dried basil

Add all ingredients in a slow cooker.  Stir to combine.  Cover and cook on low 6-8 hours, stirring once or twice.

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