Slow Cooker Lentil and Carrot Chili
with avocados, tortilla chips and sour cream
This easy slow-cooker meal can be customized by adding more spice for the kick you want. As one of our favorite healthy and hearty chili recipes, this has made several past appearances in our meal plan, including most recently in January 2016.
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Ingredients
Slow Cooker Lentil and Carrot Chili:
- Lentils, uncooked (French or green) - 1 cup
- Garlic - 3 cloves , minced
- Onions, medium - 1 , diced
- Carrots - 1 lb , diced
- Cilantro - 2 Tbsp , chopped
- Oil, cooking - 1 1/2 Tbsp
- Crushed tomatoes - 1 1/2 cups
- Cumin - 1 1/2 tsp
- Paprika - 1 tsp
- Chili powder - 1/2 tsp
- Salt - 1 tsp
- Broth, vegetable - 2 cups
- Avocados - 1 , cubed
- Sour cream - for serving on chili
- Tortilla chips (opt) - for serving with chili
Prep
- Lentils - Soak overnight in water.
- Garlic / Onions / Carrots / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
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Make
- If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
- Fold in lentils and saute for another minute.
- If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, vegetable broth, and carrots and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all the same ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
- Cube avocado.
- Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with cilantro, avocado and sour cream. Scoop with tortilla chips if using.
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