From Fresh from the Vegetarian Slow Cooker, Robin Robertson, The Harvard Common Press, 2004.
This was a simple chilli to make and a particularly tasty one.
In a frying pan a chopped onion, a chopped red capsicum and two chopped garlic cloves were cooked with the lid on until tender. Two tablespoons of chilli powder were added and stirred in for about a minute. This mix was added to the slow cooker.
In also went about a cup and a half of brown lentils, a can of tomatoes,, about a quarter of a cup of molasses, a little ground allspice, a pinch of cayenne pepper and some salt and pepper. Two cups of water and one of apple juice were added. They were cooked at a low level for about eight hours.
This was a delicious chilli. When I want to make a chilli in future this is the one I would turn to. It was even better the next day.
Ease of cooking: ✔✔✔✔