Slow Cooked Spicy Red Lentil Chili

By Heather Irwin, MS, RD, LDN

Did you know lentils are a rich source of dietary fiber? Lentils are also a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.


  • 2 cups red lentils
  • 4 Tbsp butter
  • 1 white onion, diced (about 2 cups)
  • 2 stalks celery, trimmed, and diced (about 1/2 cup)
  • 1/4 cup minced garlic
  • 2 cups cored, diced tomatoes
  • 1/2 green pepper cored, seeded, finely diced (about 1/2 cup)
  • 32 oz low sodium vegetable broth
  • 2 Tbsp tabasco sauce
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp chili powder
  • 2 Tbsp Cornstarch
  • 2 tsp salt
  • 1 tsp black pepper


  1. Add lentils, butter, onions, celery, garlic, tomatoes, green peppers, vegetable stock, Tabasco, turmeric, cumin, cayenne, chili powder, cornstarch, salt, and pepper to 6-8 qt. slow cooker.  Stir to combine;  cover.
  2. Cook on HIGH 4 hours or LOW 8 hours.  Stir;  serve.

Source:  Wegmans

Heather Irwin, MS, RD, LDN
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