February Support Group Newsletter featured this recipe from KitchenTreaty.com - and in case you misplaced your hard copy of the newsletter, here is the recipe and info!!
Make life a little simpler for yourself by using your slow cooker more often. This super easy recipe takes a different vegetarian spin on chili and proves to still pack in tons of flavor & nutrition. Unlike beef, lentils contain no saturated fat or cholesterol and are much cheaper in price than ground beef at this time. You can find a 16 oz. package of lentils for approx $1.25, whereas the price of ground beef has risen above $4.00/pound.
Yield: Approximately 6-8 servings
Ingredients:
•Two 15-ounce cans kidney beans, drained
•2 cups vegetable broth (choose low sodium for heart health)
•Two 15-ounce cans fire-roasted diced tomatoes
•1 cup dry red lentils
•1 cup pumpkin puree (not pumpkin pie filling)
•1 cup chopped yellow onion (about 1/2 a medium onion)
•1 medium jalapeno pepper, minced (taste pepper for heat
and add another. For milder chili, scrape out the seeds.)
•1 Tbsp. unsweetened cocoa powder
•1 Tbsp. chili powder
•2 tsp. cumin
•1/2 tsp. cinnamon
•1/8 tsp. cloves
•1 tsp. kosher salt
•Optional topping: Shredded cheese
Directions:
1)Add all ingredients to a 3-quart or larger crock pot and stir thoroughly.
2)Cook on high for 4 - 5 hours OR on low for 8 - 10 hours until lentils are tender and chili is thick and hearty. Top with a 1-2 tablespoons of shredded cheese and enjoy!
ENJOY!!!
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