Recipe Name Lentil Quinoa Slow Cooker Chili Submitted by adkinart Recipe Description The recipe started out as a Mexican-inspired lentil soup, but the flavor profile ended up more like a chili. Especially delicious when topped with your favorite chili toppings, or try it with pumpkin-flavored tortilla chips for a fun fall twist. Quantity 1 Quantity Unit 6 Qt Crockpot Prep Time (minutes) 15 Cook Time (minutes) 510 Ready In (minutes) 525

Ingredients Amount Measure Ingredient 1 1/2 cup uncooked green lentils 3 cloves garlic minced 1 cup, chopped Onion, chopped 1 cup, diced celery 1 cup Poblano pepper 2 large whole (3 tomatoes, peeled and chopped 2 leaves bay leaf 2 teaspoons Rosemary leaves, dried 2 tablespoons chili powder 2 teaspoons Spices, ground cumin 1 teaspoon salt 1 teaspoon black pepper 4 cups broth, vegetable 1 can (10.75 oz), prepared Soup, tomato, canned, prepared with equal volume water, commercial 1 cup Quinoa 2 cups, chopped Kale 1 cup (8 fl oz) water Steps Sequence Step 1 Rinse lentils and place all but last 3 ingredients in slow cooker. Cook on low setting for about 8 hours, or until lentils are almost cooked through. 2 Rinse quinoa several times to remove saponins, and add to slow cooker along with kale and additional cup of water to cook for another 30 min, or until quinoa is cooked through. If using prepared quinoa, add only kale for last 30 min, and add cooked quinoa just before serving. Reduce or increase amount of water added at this point to reach desired thickness of the chili. 3 Serve immediately with chili toppings of choice, such as raw onions, shredded cheddar, or sour cream. Reheats well, and adding 1/2 cup boiled, diced sweet potato or squash to leftovers gives a little variety when making a large batch to eat over several days. Also freezes well for later.