From "Fresh From the Vegetarian Slow-Cooker"
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, cover and cook until softened, about 5 minutes. Stir in the chili powder and coo about 30 seconds longer.
Transfer the mixture to a 4-qt slow cooker. Add the lentils, tomatoes, molasses, and appslice and season with cayenne, salt and black pepper. Stir in the water and apple juice, cover and cook on Low for 8 hours. Add more water if the chili gets to thick.
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Serving Size: 1 Serving (932g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 678 | ||
Calories from Fat: 38 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 37150.6mg | 1281 % | |
Potassium 3816.5mg | 100 % | |
Total Carbohydrate 115.1g | 34 % | |
Dietary Fiber 32g | 128 % | |
Sugars, other 83.1g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 678
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