Description
Healthy homemade chili featuring loads of beans, lentils and veggies. An absolute favourite, even for meat-lovers! Perfectly spiced and packed with plenty of protein and fiber. Can be made on the stovetop or in your slow cooker.
Ingredients
Units
Scale
- 2 cup whole mushrooms
- 1/2 white onion
- 8 cloves garlic
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 540 ml dark red kidney beans
- 540 ml black beans
- 796 ml canned diced tomatoes
- 398 ml tomato sauce
- 156 ml tomato paste
- 1 cup red split lentils
- 2 cups vegetable broth
- 2 tsp Tex Mex seasoning
- 1 tsp chili flakes
- 2 tbsp chili powder
- 2 tsp garlic salt
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Prepare your slow cooker. Select cook time for 4-6 hours.
- In a food processor add whole mushrooms, white onion and garlic cloves. Pulse until finely chopped. Add to your slow cooker.
- By hand, chop bell peppers into 1/2 inch pieces, add to slow cooker.
- Add the remaining ingredients into the slow cooker – dark red kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, red split lentils, vegetable broth, Tex Mex seasoning, chili flakes, chili powder, garlic salt, paprika, cumin, oregano, sea salt and black pepper. Stir and let cook on high for 4-6 hours.
- After approximately 4 hours, taste for flavour. Adding in more sea salt or pepper etc.
- Once chili is cooked, using an immersion blender (or scoop 2 cups into a blender), pulse until blended. Add back into the chili. This step is important for creating that thick, stew like consistency.
Notes
This recipe makes 8-10 servings. Any leftovers? Freeze and pull out for a quick week day meal option!
- Category: Mains
- Method: Slow Cooker
Nutrition
- Calories: 429
- Sugar: 14
- Sodium: 1426
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 80
- Fiber: 21
- Protein: 25
- Cholesterol: 0
Keywords: chili, black bean, lentil, protein, vegetarian, slow cooker, tex mex