About the Recipe
We make this chili for a camp meal when we've got a lazy day around the fire. It's also good in a slow cooker at home.
1 yellow onion
2 cloves garlic
1 15 oz can diced tomato, with juice
1 15 oz can tomato sauce
1 15 oz can black beans, drained
1 15 oz can sweet corn, drained
1 cup red or brown lentils, uncooked
1 Tbsp chili powder
1 tsp ground cumin
½ tsp onion powder
¼ tsp garlic powder
½ tsp salt
freshly cracked black pepper, to taste
4 cups vegetable broth
Dice the onions and mince the garlic.
Add all ingredients to the kettle or slow cooker and stir to combine.
Put the lid on, and cook for 4-8 hours, stirring occasionally. After cooking, the lentils should be tender. Add salt to taste, if needed (depending on the salt content of the broth).
Top with cheese, bread crumbs, crackers, or whatever you like.
For a more filling chili, add 2 Tbsp of coconut oil, olive oil, bacon grease, or other fat.
Use kidney beans instead of corn.
For tangy flavor, add 1 tsp smoked paprika.
For more heat, add ¼ tsp cayenne pepper.