Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 4 cloves garlic, minced
  • 1 large bell pepper, diced (150g)
  • 2 tbsp tomato paste
  • 1.5 cups dried red lentils, rinsed (300g)
  • 1 can (15 oz) black beans, drained and rinsed (250g drained)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup frozen sweet corn (150g)
  • 4 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp sea salt

Instructions:

  1. Dice the 150g onion and 150g bell pepper into uniform 1cm pieces.
  2. In a small skillet (optional but recommended), toast the 2 tbsp tomato paste with the chili powder, cumin, smoked paprika, and cayenne for 2 minutes until fragrant and darkened.
  3. Place the 300g red lentils in a strainer and run under cold water.
  4. Place the onions, peppers, minced garlic, and rinsed lentils into the slow cooker insert.
  5. Pour in the 250g drained black beans and the 150g frozen sweet corn.
  6. Add the can of fire roasted tomatoes (with juices) and the 4 cups of low sodium vegetable broth.
  7. Cover and cook on high for 4 hours until the lentils have softened and the liquid has thickened.
  8. Stir in the 1 tsp sea salt and taste.
  9. If the chili is too thick, splash in 50ml of warm water; if too thin, mash a few beans against the side.
  10. Serve immediately while steam is rising and the colors are vibrant.