Slow Cooker Lentil Chilli

1. 
   
2. Serving size: 6
3. Ingredients

4. • 1 cup

     Dry Red Lentils (rinsed, uncooked)

   • 1

     Yellow Onion (medium, diced)

   • 1

     Red Bell Pepper (chopped)

   • 1

     Carrot (chopped)

   • 3

     Garlic (cloves, minced)

   • 1 tbsp

     Chili Powder

   • 1 tsp

     Cumin

   • 1 tsp

     Smoked Paprika

   • 3 1/2 cups

     Diced Tomatoes (from the can with juices)

   • 2 tbsps

     Tomato Paste

   • 2 cups

     Organic Vegetable Broth

   • Sea Salt & Black Pepper (to taste)

   • 1 3/4 cups

     Red Kidney Beans (from the can, drained and rinsed)

   • 1

     Avocado (optional, sliced)

   • 1/4 cup

     Cilantro (optional, chopped)
5. Instructions
6. Add lentils, onion, bell pepper, carrot, garlic, chili powder, cumin, paprika, tomatoes, tomato paste, vegetable broth, sea salt and pepper to your slow cooker. Stir well to combine.
7. Cover and cook on low for 6 to 7 hours, depending on the strength of your slow cooker. Once it is cooked through, add the kidney beans and stir to combine.
8. Ladle into bowls and top with avocado and cilantro (optional). Enjoy!