This recipe not only makes your house smell amazing, but tastes good too. It’s vegan friendly, and makes great leftovers for the week! We always love crockpot meals this time of year, because they are easy to throw together and are ready when you get home from work.
We used this chili multiple ways for the next few days, it can be eaten as a soup, put on top of nachos, topped on baked potatoes, poured over fries, you name it. Chili is one of the most versatile leftovers to have, and tastes just as good reheated.
This Bean & Lentil Chili is cheap, simple, and easy to make. Check out the recipe below to make it yourself:
Ingredients: -1 yellow onion -2 cloves of garlic -15 oz can of diced tomatoes -6 oz can tomato paste -15 oz can of black beans -1 cup of uncooked green lentils -1 tbsp of chili powder -1 tsp smoked paprika -1 tsp cumin -1/2 tsp onion powder -1/4 tsp garlic powder -1/4 tsp cayenne pepper -1/2 tsp salt -2 tbsp coconut oil -4 cups of veggie broth
- Dice the onion, mince the garlic and add to the crockpot. Add all the ingredients to the crockpot and stir.
- Place lid on crockpot and cook on high for 4 hours or low for 8 hours.
- When done, add salt to taste and serve with your favorite toppings.
Give this easy recipe a try this week for dinner and let us know what you think!
Your friends at Clements’ and Lees’ Market
Recipe adapted from: Budget Bytes