Red Lentil Chili

• 2 cups Red Lentils
• 4 cups Low Sodium Vegetable Broth
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 can (6 Oz. Size) Tomato Paste
• 1 cup Yellow Onion, Chopped
• 1 cup Yellow Bell Pepper, Chopped
• 1 clove Garlic, Minced
• 2 Tablespoons White Wine
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Granulated Sugar
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Chili Powder
• 1 teaspoon Smoked Paprike
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Cayenne Pepper, More Or Less To Taste
• 1/2 teaspoons Ground Black Pepper

1. Mix all ingredients into a slow cooker.
2. Stir until combined, cover, and cook on low for 8 hours.
3. The lentils should be fully cooked.
4. If they arent, re-cover and continue to cook, checking occasionally.
5. Remove the lid for about 30 minutes to thicken.
6. Cassies Notes: We ate these as both chili and sloppy joes.
7. If you are making this for only 2 people, I would suggest halving the recipe, or freezing half for another time.
8. We ate this for a few meals each and still, we ended up throwing some out because there was so much left over.

red lentils, vegetable broth, tomatoes, tomato paste, yellow onion, yellow bell pepper, clove garlic, white wine, apple cider vinegar, sugar, oregano, parsley, chili powder, kosher salt, cayenne pepper, ground black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/red-lentil-chili/ (may not work)