I arrived at my door at 8:30 this evening to the warm aroma of Sweet and Spicy Lentil Chili. Another delicious recipe from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. I crossed two fingers when preparing this one and was pleased to find it a home-run hit, and super easy to make, just throw it all in the crockpot!
- 1 tbsp olive oil
- 1 large sweet yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 tbsp chili powder or to taste
- 1 1/2 cups dried lentils, rinsed
- One 28oz can crushed tomatoes
- 1/3 cup dark unsulfured molasses
- 1/2 tsp ground allspice
- cayenne pepper to taste
- salt and freshly ground black pepper
- 2 cups water
- 1 cup apple juice
Saute the veggies with the oil in a pan over medium heat until soft and add the chili powder the last 30 seconds. Toss with the rest in the slower cooker and cook on Low for 8 hours.
Does it get any easier? If you’re really pressed for time you can forgo to pre-saute but I think it brings out the flavors.
The best part about this recipe, it’s totally vegan and gluten-free. I think it may be a little high on the glycemic index, so if you’re watching your blood-sugar, skip sweet and just go with the spicy. Maybe add a little curry powder or thyme instead.