For a meal that’s simple to pull together and full of flavor, give this recipe a try!
1 large onion, finely sliced or diced
6 garlic cloves, crushed
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
14oz can coconut milk
5.5oz can tomato paste
2 cups green lentils, uncooked
3 cups boiling broth (or water)
Other veggies as desired
Cook onions and garlic in coconut oil over medium heat until golden brown (5 minutes).
Add turmeric, curry powder, cumin and salt, cook for another minute
Combine all ingredients in slow cooker
Cook on high 3-4 hours or low 6-8 hours
Recipe adapted from here.
This delicious chili recipe has a hint of cinnamon for a slightly sweet flavor. Or, you can add in more chipotle peppers if you prefer more heat.
1 medium red onion, chopped
2 bell peppers, chopped
1 ½ lb butternut squash, chopped in ½ inch cubes
4 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp chopped chipotle pepper in adobo sauce (or more or less, depending on preferred heat and taste)
1 tsp cumin
¼ tsp cinnamon
1 bay leaf
2x 15oz black beans, rinsed
1x 14oz can diced tomatoes, including liquid
1x 14oz can broth
Salt to taste
Toppings as desired (i.e., avocado, cheese, etc.)
Warm the oil in a large stock pot over medium heat. Add in onion, bell peppers, and butternut squash. Cook, stirring occasionally until onions start to turn translucent.
Turn heat down to medium-low and add in garlic, chili powder, chipotle peppers, cumin and cinnamon. Cook until fragrant.
Add in bay leaf, black beans, tomatoes (with juices) and broth. Stir to combine.
Simmer for about 45 minutes to one hour. Taste it half through and add more chipotle peppers for more heat.
Chili is done when butternut squash is tender and liquid has reduced. Add salt to taste, and don’t forget to remove the bay leaf.