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Crockpot Lentil Walnut Chili
Andre Lewis

Crockpot Lentil Walnut Chili

Brown lentils hold their shape while chopped walnuts give this meatless chili a nubby, satisfying texture. Don't substitute red lentils unless you want a puree. The walnuts go in near the end so they stay tender-chewy instead of vanishing into the broth.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry brown lentils rinsed
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 3 cloves garlic minced
  • 3 tbsp chili powder
  • 28 oz canned crushed tomatoes
  • 5 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1 cup finely chopped walnuts
  • 1 tbsp apple cider vinegar

Method
 

  1. Place the lentils, onion, carrots, garlic, chili powder, tomatoes, broth and salt in a 6-quart crockpot.
  2. Cover and cook on low for 6 to 7 hours until the lentils are tender but still distinct.
  3. Stir in the walnuts and check that enough liquid remains to keep the chili spoonable.
  4. Cover and cook on high for 15 minutes until the walnuts soften slightly.
  5. Stir in the vinegar and let the chili stand uncovered for 10 minutes.