Veggie Chili- crockpot

 1 medium onion - diced

1 red bell pepper- diced

1 green bell pepper- diced

4 cloves garlic- minced

4 cups chicken stock

1 15oz can fire roasted tomatoes

1 15oz can black beans - drained and rinsed

1 15oz can pinto beans- drained and rinsed

1 cup lentils- rinsed

1 Tbsp chili powder

1 tsp smoked paprika

2 tsp cumin

1-2 tsp salt

1 tsp oregano

Toppings- avocado, cheese, crushed chips

1. Sauté peppers and onions 7 minutes until soft.

2. Add garlic, sauté 1 minute more

3. Add sautéed veggies and remaining ingredients to crockpot. Cook in high for 3hrs or low for 6hrs.

4. Top with whatever toppings you like

Lentil meatballs

 1.5 cups green or brown lentils

3 cups chicken stock (or veggie stock)

1 small onion - diced

2 cups shredded carrots- chopped in smaller pieces

4 cloves garlic- minced

1 cup rolled oats (can be quick cooking but not instant)

1/4 cup chopped parsley

3 tablespoons tomato paste

1 tsp dried oregano

1/2 tsp dried basil

1/2 salt (or more if omitting Parmesan)

1/4-1/2 cup Parmesan cheese (optional)

2 eggs

1. Preheat oven 425. Cook lentils in broth 20-30 minutes or until done. Cool slightly.

2. Sauté onion in olive oil until mostly cooked 6-8 minutes. Add the carrots and sauté 2 minutes more. Add garlic and sauté 1 more minute.

3. Pulse oats and parsley in food processor until it forms smaller crumbs.

4. Mix lentils, veggies, oats and remaining ingredients (except egg) until thoroughly mixed.

5. Add egg and mix well

6. Form meatballs and place on parchment lined sheet pan sprayed with cooking spray.

7. Cook 10 minutes, flip, cook 8-10 minutes more.