Slow-Cooker Vegan Lentil Chili

 This tasty lentil chili is filled with smoky spices and has a rich tomato flavor, but it is lighter than the meat-filled version, thanks to the addition of barley sweet butternut squash and hearty lentils. Lentils are the perfect substitute for a meat-free chili, as they cook up earthy and meaty, and there's no browning or precooking needed.

This hearty vegan chili comes together very easily with the aid of a slow cooker. All you have to do is mix the ingredients together, turn it on, and come back to a bowl of delicious and comforting vegan 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 ground cumin 

1 tbsp olive oil  

2 tsp 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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Slow Cooker Vegetarian Chili With Sweet Potatoes

 Ingredients

• 1 medium red onion, chopped (about 1 1/2 cups)

• 1 green bell pepper, chopped (about 1 cup)

• 4 garlic cloves, finely chopped (about 1 1/2 Tbsp.)

• 1 tbsp chili powder

• 1 tbsp cumin pdr

• 2 tsp unsweetened cocoa powder

• 1 3/4 tsp. kosher salt

• ¼ tsp cinnamon pdr

• 1 28-ounce can fire-roasted diced tomatoes (undrained)

• 1 15.5-ounce can black beans, drained and rinsed

• 1 15.5-ounce can kidney beans, drained and rinsed

• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces (about 2 cups)

• Sour cream, sliced jalapeños, sliced radishes, and/or tortilla chips, for serving

Directions

1. Add ingredients to slow cooker:

   
   

   Stir together onion, bell pepper, garlic, chili powder, cumin, cocoa powder, salt, pepper, and cinnamon in a 4-to-6-quart slow cooker. Stir in tomatoes, beans, sweet potato, and 1 cup water.

2. Cook and serve:

                                                                Cover and cook until sweet potato is tender and chili has thickened, 4 to 5 hours on high or 7 to 8 hours on low. Serve garnished with sour cream, jalapeños, radishes, and/or tortilla chips.                                                                                                      

   Stove-top Instructions

   No slow cooker or in a hurry? No problem. Here's how to to make this recipe in a large pot or Dutch oven on the stove-top.

   1. Cook the onion and bell pepper in 2 tablespoons of olive oil over medium-low heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute.
   2. Add the remaining ingredients, including 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally for 45 minutes.             

      Make-Ahead and Storage

      This chili can be made up to four days in advance and refrigerated in an airtight container. As with many soups and stews, the flavors will continue to develop as it sits, so this is definitely a great make-ahead and meal prep recipe. The chili also freezes well; freeze it in an airtight container for up to three months.            

       

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      https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

    

   Stove-top Instructions

No slow cooker or in a hurry? No problem. Here's how to to make this recipe in a large pot or Dutch oven on the stovetop.

1. Cook the onion and bell pepper in 2 tablespoons of olive oil over medium-low heat for 5 minutes. Add the garlic and spices and cook, stirring, for one minute.
2. Add the remaining ingredients, including 1 cup water. Bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally for 45 minutes.

Make-Ahead and Storage

This chili can be made up to four days in advance and refrigerated in an airtight container. As with many soups and stews, the flavors will continue to develop as it sits, so this is definitely a great make-ahead and meal prep recipe. The chili also freezes well; freeze it in an airtight container for up to three months.

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 tablespoons chili powder 

• 1 tablespoon cumin pdr

• 1 tablespoon olive oil 

• 2 teaspoons kosher salt 

• 1/4 teaspoon freshly black pepper pdr

• 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.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs