Slow Cooker Lentil Mexican Chili
February 7, 2013 · Print This Article
2 lbs dried lentils, rinsed and sorted
6 cups water, boiled
5 garlic cloves, minced
1 large onion, diced
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp dried basil
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 bag (16 oz) frozen whole corn kernels, thawed
Boil the 6 cups water in a saucepan, then pour into the crockpot set on HIGH.
Add the lentils to the crockpot, stir, then add the remaining ingredients and stir again to combine.
Cover and cook on HIGH heat for 15 minutes, then turn heat down to LOW and cook for 6 to 7 hours.
You can add more water if it gets too thick.
Serves 6 to 8.