Slow Cooker Vegetarian Lentil Chili

• servings: 6 servings
• total time: 4 hours 10 minutes

Ingredients

1 yellow onion ($0.33)

2 cloves garlic ($0.16)

1 15oz. can petite diced tomatoes (with juices) ($0.48)

1 6oz. can tomato paste ($0.48)

1 15oz. can black beans, drained ($0.59)

1 15oz. can kidney beans, drained ($0.59)

1 cup brown lentils, uncooked ($0.70)

1 Tbsp chili powder ($0.30)

1 tsp smoked paprika ($0.10)

1 tsp ground cumin ($0.10)

1/2 tsp onion powder ($0.05)

1/4 tsp garlic powder ($0.03)

1/4 tsp cayenne pepper ($0.03)

1/2 tsp salt ($0.02)

freshly cracked black pepper ($0.03)

2 Tbsp coconut oil* ($0.13)

4 cups vegetable broth ($0.52)

Directions

Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker along with all the other ingredients and stir to combine.

Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth).

Serve the chili hot, with your favorite toppings.

Nutrition

• Serving Size: 1.5 Cups
• Calories: 368.75 kcal
• Total Fat: 6.75 g
• Sodium: 1169.77 mg
• Total Carbohydrate: 60.85 g
• Dietary Fiber: 14.28 g
• Protein: 19.72 g