Source: 2 Peas and Their Pod
modified by Aimee
2 cups brown (green) lentils, soaked overnight
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed (optional)
1 1/2 cups corn kernels
2 large carrots, peeled and diced
2 1/2 cups vegetable broth
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 (15 oz) cans small red beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
3 cloves garlic, minced
1 jalapeño, diced, seeds removed (optional)
1 1/2 cups corn kernels
2 large carrots, peeled and diced
2 1/2 cups vegetable broth
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 (15 oz) cans small red beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
Salt and black pepper, to taste
Directions:
1. Place all ingredients in a slow cooker. Stir well to combine.
2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.
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