Vegan Lentil Chili

  • 6 stalks celery, diced
  • 1 onion, diced
  • 2 (14 oz) cans diced tomatoes
  • 64 oz vegetable broth
  • 2 cups lentils, rinsed and drained
  • 4 cloves garlic, minced
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 bays leaves
  • 6 cups torn kale or spinach

Place all ingredients except bay leaves and kale in a crock pot. Stir. Place the bay leaves on top. Cook on low for 4-5 hours. Remove the bays leaves and stir in the kale. Cook on low for 1 hour. Serve.

Adapted from www.ohsheglows.com

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