Slow Cooker Lentil Chili

• 1 pound Dried Lentils
• 1 whole Red Pepper, Seeded And Diced
• 1 whole Medium Red Onion, Coarsely Chopped
• 1 can (14 Oz. Size) Diced Tomatoes, In Juice
• 6 ounces, fluid Tomato Paste
• 4 whole Carrots, Diced
• 8 cups Tomato Broth Made From Appropriate Number Of Tomato Bouillon Cubes, According To Package Instructions (found In Latin Aisle)
• 1- 1/2 Tablespoon Chili Powder (I Used Ancho And New Mexican)
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Cayenne Pepper (more To Taste)
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Coriander
• 2 teaspoons Hot Sauce (of Your Choice)

1. Add all ingredients into your slow cooker and cook on low for 6-7 hours, until lentils are soft.
2. Serve garnished with diced green tomatoes (if available).
3. Nutrition Information per 2 cup serving: 422 calories, 3 g fat, 30 g protein, 70 g carbohydrates, 15 g fiber

red pepper, red onion, tomatoes, carrots, tomato broth, chili powder, garlic, cayenne pepper, ground cumin, thyme, salt, ground coriander, hot sauce

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