legalmoose

Dinner this evening. Served with a spinach salad and some rosemary bread. Made in the slow cooker, it simmered all day and was ready when we got home.

* Exported from MasterCook *

Sweet and Spicy Lentil Chili

Recipe By :Robin Robertson
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Make Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 large sweet onion -- chopped
1 small red bell pepper -- seeded and chopped
2 cloves garlic -- minced
2 tablespoons chili powder -- or to taste
1 1/2 cups dried lentils -- picked over and rinsed
28 ounces crushed tomatoes -- (1 large can)
1/3 cup molasses, blackstrap -- dark, unsulphured
1/2 teaspoon ground allspice
cayenne pepper -- to taste
salt and pepper -- to taste
2 cups water
1 cup apple juice

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

Transfer the mixture to a 4-quart slow cooker. Add the lentils, tomatoes, molasses, and allspice and season with cayenne, salt and black pepper. Stir in the water and apple juice, cover, and cook on Low for 8 hours. Add more water if the chili gets too thick.

Source:
"Fresh From the Vegetarian Slow Cooker"
Copyright:
"2004"

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Per Serving (excluding unknown items): 309 Calories; 4g Fat (9.9% calories from fat); 16g Protein; 58g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Somehow when I first read this recipe I read it as requiring both a small red bell pepper and a large yellow bell pepper (confused the onion, though still added the onion). It worked out fine with both peppers. :-) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0