I love this because it’s super easy, you can let it cook overnight or while at work/school!
½ pack chili seasoning (about .5oz)
3 small cloves of garlic (minced)
In a crock pot, add veggie broth, tomato paste and chili seasoning. Place on high. Meanwhile, in a skillet begin heating up olive oil over medium heat. Lightly sauté minced garlic and chopped onions. Once onions become lightly transparent add to crock pot. Next, chop tomato into desired size (I prefer small chunks). Let cook until chili begins to visibly simmer (this may be several hours depending on your crock pot). Add lentils and chili beans. Cook for about two hours with lid on or until lentils have fully softened. Remove lid (I covered my crockpot with a mesh strainer just because I’m paranoid lol) and let cook until chili reduces to your desired thickness, for me that was about 4 hours.
PS. This chili isn’t high maintenance. You can totally just let it cook and walk away/leave and come back to it. As long as the lids on your good! Once you take the lid off though it will begin to reduce and ignoring it could ruin it
*This was a mixture of kidneys beans, red beans and pinto beans incase you can’t find a can of chili beans.
Yield: about 3-4 cups of chili