This is a very simple crockpot chili recipe, adapted from my Mom’s classic standby.  I always liked it best on a make-your-own taco salad.


1 lb red lentils, picked over and rinsed
3-4 tbsp olive oil
2 cans diced tomatoes
1 can tomato sauce
1 can great northern beans
1 tsp garlic powder
3/4 tsp oregano
1 tsp salt
1/4 tsp pepper
4 tsp chili powder
1 tsp cumin
1 tbsp cider vinegar
1 tsp brown sugar
approx. 1 cup water, or more as needed

Combine all ingredients in crock pot. Cook on low for 6-8 hours, high for 3-4 hours.  Freezes well.



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