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.

Happy Cultivating!