Red Lentil Chili

Why slave over a hot stove when this delicious chili makes itself in a crock pot or electric pressure cooker?

3 ounces dates (approximately 12 Deglet Noor)

2 cans (14.5 ounces each) of salt-free diced tomatoes, fire roasted preferred

1 pound red bell pepper (approximately 2 large)

8 cloves garlic, minced

1 pound red lentils

8 cups water

1 can (6 ounces) salt-free tomato paste

10 ounces of chopped onion (approximately 1 large)

4 tablespoons apple cider vinegar

1½ tablespoons parsley flakes

1½ tablespoons dried oregano

1½ tablespoons salt-free chili powder

2 teaspoons smoked paprika

½ teaspoon chipotle powder (or more to taste)

¼ teaspoon crushed red pepper flakes (or more to taste)

1. Blend the dates, tomatoes, red bell pepper and garlic in a blender until smooth.

2. Transfer this mixture to an electric pressure cooker, and add the remaining ingredients, and cook on high for 10 minutes. (Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.)

Notes: This chili is delicious over a baked Yukon Gold potatoes, potato waffles or brown rice.