Categories: Chili, Lentils, Main Dish

Ingredients

• 1 tablespoon olive oil
• 1 large yellow sweet onion , chopped
• 1 small red bell pepper , seeded and chopped
• 2 garlic cloves , minced
• 2 tablespoons chili powder (to taste)
• 1 1/2 cups dried brown lentils , picked over and rinsed
• 1 (28 ounce) can crushed tomatoes
• 1⁄3; cup dark unsulphured molasses
• 1/2 teaspoon ground allspice
• cayenne pepper , to taste
• salt
• pepper
• 2 cups water
• 1 cup apple juice

Directions

1. Heat the oil in a large skillet over medium heat; add in the onion, bell pepper, and garlic; cover and cook 5 minutes or until softened.

2. Stir in chili powder; cook about 30 seconds.

3. Transfer mixture to a 4-quart slow cooker; add in lentils, tomatoes, molasses, and allspice; season with cayenne, salt, and pepper.

4. Stir in water and apple juice; cover and cook on LOW for 8 hours.

5. Add more water if the chili gets too thick.

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