I like cooking with crock pots or slow cookers since you can make things ahead of time and then have a meal ready later. Red lentils are a favorite of mine since they have a great flavor and almost dissolve when cooking, turning into a rich, thick stew. This chili recipe can be easily customized to your tastes and can be served by itself or over rice for a complete, hearty meal (and you’re basically just throwing everything into the crockpot rather than standing over a hot stove, which is preferable during summer)!
1 medium white or yellow onion, diced (approx. 2 cups or 300 g)
2 bell peppers, any colour, seeds removed and diced
1 carrot, peeled and diced (about 1 cup chopped, 150 g)
1 jalapeño, de-seeded and minced
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tsp regular or smoked paprika
1 28 oz. can diced tomatoes with the juices
2 tablespoons (30 g) tomato paste
3–4 cups (750 mL) vegetable broth
2 cups (370 g) dry red lentils
Sea salt and black pepper, to taste