The Pioneer Woman Tasty Kitchen
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Red Lentil Chili

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

Prep:

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Level: Easy

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Description

A flavorful, vegetarian twist on a winter favorite.

Ingredients

  • 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
  • ½ teaspoons Cayenne Pepper, More Or Less To Taste
  • ½ teaspoons Ground Black Pepper

Preparation

Mix all ingredients into a slow cooker. Stir until combined, cover, and cook on low for 8 hours.

The lentils should be fully cooked. If they aren’t, re-cover and continue to cook, checking occasionally.

Remove the lid for about 30 minutes to thicken.

Cassie’s Notes:
We ate these as both chili and sloppy joes.

If you are making this for only 2 people, I would suggest halving the recipe, or freezing half for another time. We ate this for a few meals each and still, we ended up throwing some out because there was so much left over.

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One Review

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Profile photo of Jo

Jo on 10.10.2012

Wasn’t too crazy about this. It has a good flavor, but it’s way too thick for my preference, and I did not take the top off to let it thicken. I might just be a chili purist.

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