Crockpot Mexican Vegetarian Lentil Chili

Serves 4–6

Ingredients

• 2 tbsp. olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 carrots, chopped
• 1 green pepper, diced
• 1 4.5 oz. can mild diced green chili
• 1 cup brown lentils
• 1 15 oz. can red kidney beans
• 1 cup water
• 3 cups low-sodium vegetable broth
• 1 15 oz. can diced tomatoes
• 1 cup butternut squash, cubed, or 1 large sweet potato, cubed
• 1 low-sodium taco seasoning packet, or make your own:
  • 1 tbsp. chili powder, ¼ tsp. garlic powder, ¼ tsp. onion powder, ¼ tsp. dried oregano, ½ tsp. paprika, 1½ tsp. ground cumin, 1 tsp. black pepper, ½ tsp. salt

Topping

• ½ cup reduced-fat Mexican cheese blend
• ½ cup salsa
• ½ avocado, sliced

Preparation

1. Add all ingredients to crockpot in the order listed. Stir to combine.
2. Cook on high for about 4–5 hours.
3. Scoop about 1–2 cups of the chili into a bowl.
4. Top each bowl with 2 tbsp. cheese, 2 tbsp. salsa and 2 slices of avocado.

Pro Tip: Add a few lentil chips to this dish, or serve stuffed into a baked sweet potato!