bean and lentil chili

I feel like it’s been forever since I shared a recipe or talked about what we were eating over here.  Not that any of you are holding your breath, dying to know what we’ve had.  But this chili was delicious and it’s from the crockpot.  Who loves dumping ingredients, pushing a button, and being done?  This girl.  Who also loves that it’s the season for chili and soups?  This girl!

Lentil Bean Crockpot Chili

  • 2 carrots, diced
  • 1 yellow/orange/red pepper, diced
  • 1 onion, diced
  • 1c. dry lentils
  • 2c. dry kidney beans, prepped*
  • 3 150z. cans tomato sauce
  • 1 15oz. can diced tomatoes
  • 1t. salt
  • 1t. cumin
  • 2t. chili powder
  • 1/4t. cayenne
  • 2t. italian seasonings
  • 1-2T. diced garlic (seriously, how can you go wrong with copious amounts of garlic?)
  • 1/2c. nutritional yeast (optional)

Combine all ingredients in crockpot and cook on high for 6-8 hours.  Serve plain or over pasta.

*To prep beans either soak them overnight or boil them for 5 minutes and allow to sit, covered, for an hour.  Drain.

A chili poll for you: do you serve your chili over noodles?  I love chili plain but there is a certain satisfaction to eating them over noodles.  Yum.


5 thoughts on “bean and lentil chili

  1. That looks really good! I have never eaten chili over noodles. I usually eat it with cornbread or sometimes in a baked potato. I remember when I met my husband and the first time I made him chili, he said he grew up stirring peanut butter into it and eating it with saltines. I thought that was SO strange!

  2. This sounds really similar to something I made with lentils last year… only better! The more beans, the merrier!

    I have never tried chili over noodles!

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