Ingredients:

  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 1 large bell pepper, diced
  • 2 medium carrots, finely diced
  • 1.5 cups (300g) dried brown or green lentils, rinsed
  • 1 can (15 oz) black beans or kidney beans, drained and rinsed
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 4 cups (950ml) low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp unsweetened cocoa powder
  • 1/2 tsp sea salt

Instructions:

  1. Add the diced onion, garlic, bell pepper, and carrots to the bottom of the crockpot.
  2. Add the rinsed lentils and the drained can of black beans over the vegetables.
  3. Pour in the 28 oz of fire roasted tomatoes and the 4 cups of vegetable broth.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, cocoa powder, and sea salt over the top.
  5. Stir thoroughly. Use a large spoon to combine all ingredients until the spices are evenly distributed and no dry clumps remain.
  6. Cover and cook on High for 4 hours (or Low for 7-8 hours) until the lentils are tender and the liquid has thickened.
  7. Give it one last stir and taste for salt.
  8. Ladle into bowls and add your favorite fresh toppings.