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Slow Cooker Lentil Chili
Guiding Stars
Servings:
Makes 8 as an appetizerPrep Time:
15 minutesCook Time:
480 minutes
Ingredients
Hearty, warm, satisfying...and vegan! This vegetable-stuffed soup is easy to set up and full of flavor. Serve with a little good whole grain bread to sop up the tasty juices.
1 lb. butternut squash, cubed
1 yellow onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, chopped
2 1/2 cups water
1 (14.5 oz.) can no-salt-added crushed tomatoes
1 (15 oz.) can no-salt-added black beans, drained and rinsed
1 (15 oz.) can no-salt-added kidney beans, drained and rinsed
3/4 cup dried lentils
1-2 Tbsp. chili powder (to taste)
1 Tbsp. ground cumin
1 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
1 bunch fresh cilantro, chopped
2 avocados, diced
Directions
1. Place all the ingredients, except cilantro and avocado, in a slow cooker. Stir to combine.
2. Cover and cook on LOW until the lentils are tender (6-8 hours).
3. Top with cilantro and avocado to serve.
Nutrition
| Nutritional Facts | |
| Servings | Makes 8 |
| Base Nutrients | |
| Calories | 275 kcal (14%) |
| Calories from Fat | 93 kcal (0%) |
| Total Fat | 10 g (16%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 458 mg (19%) |
| Total Carbohydrates | 39 g (13%) |
| Dietary Fiber | 12 g (49%) |
| Protein | 11 g (18%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 44 mg (49%) |
| Minerals | |
| Calcium | 102 mg (8%) |
| Iron | 4 mg (24%) |
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