Slow-Cooker Vegan Lentil Chili

 

Ingredients 

 

1 pound large butternut squash cubes (about 1 1/4 inches)  

1 medium yellow onion, finely chopped  

1 medium red bell pepper, diced  

2 cloves garlic, finely chopped  

2 1/2 cups water  

1 (14.5-ounce) can crushed tomatoes  

1 (15-ounce) can black beans, drained and rinsed  

1 (15-ounce) can kidney beans, drained and rinsed  

3/4 cup dried lentils  

2 tbsp chili powder  

1 tbsp  cumin pdr 

1 tbsp olive oil  

2 tsp kosher salt 

1/4 tsp freshly  black pepper pdr 

Coarsely chopped fresh cilantro and diced avocado, for serving 

 

Method  

Place all ingredients (except the cilantro and avocado) in a 6-quart or larger slow cooker and stir to combine.  

Cover and cook until the lentils are tender - 6 to 8 hours on the LOW setting.  

Stir again and serve topped with cilantro and avocado. 

 

Notes: Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.

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