• Water/broth for sautéing
  • 1 medium yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 1 or 2 jalapeños, seeded and minced
  • 1 bell pepper, seeded and chopped (any color
  • 3 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 cup dried brown lentils, rinsed and picked over
  • 1 cup dried red lentils, rinsed and picked over
  • 2 cans alymers chilli diced tomatoes
  • 1 Tbsp tamari
  • 1 tsp unsweetened cocoa powder
  • Salt and fresh ground pepper
  • Salt and fresh ground pepper
  • 4 cups water


  1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
  2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, tamari sauce, and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6)
  3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!

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