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 teaspoons kosher salt 

 

• 1/4 tsp freshly ground black pepper 

 

• Coarsely chopped fresh cilantro and diced avocado, for serving

Method 

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

 

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

 

3. 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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