Slow Cooker Italian Chili

Slow Cooker Italian Chili

1 cup of dried lentils
3 - 15oz cans of beans, drained and rinsed (such as cannellini,black, pinto, great northern, or garbanzo)
1  jar of tomato marinara
1 quart broth
2 bay leaves
2 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Optional:  one drained jar of quartered artichoke hearts, 1 pound ground meat or Italian sausage
Toppings:  Parmesan cheese, fresh basil or parsley, balsamic vinegar

Add lentils, beans, marinara, broth, spices (bay leaves to red pepper flakes) to the slow cooker.  

Set on low for 6-10 hours.

Add artichoke hearts and meat/Italian sausage if desired.

Top with Parmesan cheese, fresh basil or parsley, and/or balsamic vinegar.  (The vinegar offsets the earthiness of the beans and is a game-changer).

Serves 6-8, leftovers freeze well.