Categories: Chili, Lentils, Main Dish, Slow Cooker

Ingredients

• 1 medium yellow onion, diced
• 1 medium red bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 2 tablespoons packed brown sugar
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 2 1/2 cups dried brown lentils, rinsed and picked over
• 8 cups chicken broth
• 3 tablespoons olive oil
• salt
• Toppings:
• sour cream or Mexican crema
• chopped fresh tomato
• chopped green onion
• chopped fresh cilantro

Directions

1. Combine the first 15 ingredients in a slow cooker; cover and cook on LOW, stirring occasionally, until the lentils are soft, about 6-8 hours.

2. During the last hour, add the olive oil and season to taste with salt.

3. Serve the chili in bowls with toppings.

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