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  • 1 tablespoon coconut oil
  • 2 medium onions, chopped
  • 6-8 garlic cloves, minced
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dry mustard
  • One 28-ounce can crushed tomatoes
  • salt to taste
  • One 16-ounce package dry lentils (I used brown lentils), picked through for stones, rinsed and drained
  • 6-7 cups vegetable or chicken broth


  • Heat oil in a large pot. Add onions, garlic, carrots and celery. Saute until onions are softened and lightly browned, about 3-4 minutes. Add chili powder, cumin, coriander, oregano and mustard and stir well for a minute or two. Add tomatoes and salt to taste. Pour mixture into crockpot and add lentils and 6 cups of broth.
  • Cook for 4-6 hours. Add more broth or water as needed to achieve desired consistency.


This chili is not very spicy. You can add some chipotle pepper powder or cayenne powder if you want it spicier.

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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