Ingredients:
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 orange or red bell pepper, diced
- 1 yellow onion, diced
- 1 (4-oz.) can diced green chiles
- 1 cup Camellia Brand Lentils, rinsed and sorted
- 1 (28oz.) can crushed tomatoes
- 6 1/2 cups vegetable or chicken broth
- 2/3 cup Camellia Brand Black Beans, rinsed and sorted
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper, to taste
- 1 cup frozen corn
- Optional toppings: chopped cilantro, chopped green onion, sharp Cheddar cheese, plain Greek yogurt
Directions:
- Heat oil in a large skillet over medium-high heat. Sauté garlic, bell pepper, and onion for 5 minutes, or until onions become translucent. Transfer mixture to slow cooker.
- To slow cooker, add diced green chiles, lentils, crushed tomatoes, broth, black beans, chili powder, cumin, oregano, smoked paprika and onion powder. Stir to combine.
- Cover and cook 8 hours on low.
- Ten minutes before serving, stir in frozen corn and adjust seasonings to taste.
- Serve with optional toppings.