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It Announces “Fall”

There is something about the autumn climate that screams for fresh bread and hot chili.

Slow Cooker Lentil Chili (Vegan and Gluten-free)

  • 1 medium onion diced
  • 3 cloves of garlic
  • 1 hot pepper or to taste
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 large carrot, peeled and diced
  • 2 ½ cups vegetable broth
  • 2 15oz cans crushed tomatoes
  • 2 15oz cans diced tomatoes
  • About 2 cups bag brown lentils, rinsed
  • 1 can (398ml) of maple flavored brown beans
  • 2/3 cup of brown sugar
  • 2-3 tbsp. chili powder
  • Salt & pepper to taste
  1. Put everything in the slow cooker and stir well
  2. Cover and cook on high for 4 hours or cook on low for 6 hours

**Note: This freezes well.**

After a day spent outside racking leaves, harvesting the garden and making any other fall to winter preparations then coming into a warm house filled with the scent of spicy chili powder, onions, garlic and tomatoes marks a classic fall day.

Does anybody have a recipe from bread?

By Shari Marshall – 2019