Lentil Tofu Chili

Today I'm making a spin off my Slow Cooker Chili in 2 ways. Firstly, I'm going with lentils instead of beans to save someone from being a gassy girl at work. Secondly, I'm using a leftover block of tofu in my fridge as my main protein source instead of turkey or beef, which makes this chili both vegetarian and vegan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add lentils and broth to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer (covered) for about 30 minutes, or until all the water has been absorbed. Transfer the cooked lentils to a large slow cooker.

Step 2

Heat a large pan over medium heat with oil. When hot, add in the drained block of tofu. Let it sear without touching it for about 5 minutes to develop browning before mashing with a wooden spoon. Cook for an additional 5 minutes, or until the water has cooked off. Transfer the cooked tofu to a large slow cooker.

Step 3

Meanwhile, cut your peppers and onions into a medium dice. Once the pan from the tofu is empty, add in your oil, peppers, and onions with chili powder, cumin, and salt. Add a splash of water, cover, and cook with occasional stirring over medium heat until soft, about 10 minutes. Transfer the veggies to a large slow cooker.

Step 4

In your slow cooker, add crushed tomatoes, diced tomatoes, minced garlic, and cocoa powder. Mix with the lentils, tofu, and veggies.

Step 5

Cover and cook on low for 8 hours.

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