I really am committed to this slow cooker life this year. Sunday, we had a wine pick up, which usually means we get home a little tipsy and order in. Instead, we dined on good planning. And the next day, and the next day. This made for a filling lunch two days on.
Source: Ambitious Kitchen | Serves: | Time: ~4 hrs
Changes: used Tubby Olive Baklouti Green Chili Olive Oil; skipped raw onion and added more onion powder; used canned corn
Ingredients
4 cloves garlic, minced
1 red bell pepper, thinly sliced
1 jalapeño, seeded and diced
1 cup green or brown #lentils, rinsed
1 (28 oz) can crushed #tomatoes
4 cups veggie broth (homemade to reduce sodium, this batch had some red cabbage, so it was darker)
1 (15 oz) can black #beans, rinsed and drained
2 tbsp chili powder
1 tbsp cumin
1 tbsp onion powder
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp salt
Freshly ground black pepper, to taste
1 (15 oz) can #corn
For topping: 1/2 cup Daiya Shreds, Spicy Monterey Jack Style
To garnish: Diced cilantro, sliced jalapeno, tortilla strips/chips
Instructions
I used an Instant Pot. If you don't have a saute function on your slow cooker, sautee veggies in a separate pan. If you have a saute function, hit sautee and warm up your EVO. Add garlic, bell pepper, and jalapeno and cook for 5 min. Stir frequently.
Turn off the sautee function. Add remaining ingredients. Cook on high for 3-4 hours.
When ready, ladle into bowls, sprinkle with cheese, add garnishes. Enjoy!