Ingredients
Hot sauce
Shredded cheese
Crushed corn tortilla chips
Sliced green onions
Chopped cilantro
Sliced jalapeño
Fresh salsa/pico de gallo
Sour cream
3-4 cups vegetable broth
1/2 cup dried brown lentils
Salt & pepper to taste
Salt & pepper to taste
1/4 teaspoon cayenne (optional)
1 teaspoon coriander
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon hot sauce (optional)
1/4 cup jarred salsa
1 (28 oz) can diced tomatoes (preferably fire roasted)
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 garlic cloves, crushed
1 cup diced red onion
Step by step
Add all your chili ingredients to the KitchenAid® Multi-Cooker with the Stir Tower Accessory attached.
Set Multi-Cooker to the Slow Cook High setting. While it is preheating, turn the Stir Tower Accessory on the lowest setting and allow the ingredients to stir together.
When the Multi-Cooker has preheated, either remove Stir Tower Accessory, or leave it in place, cover the Multi-Cooker and set the timer for 6 hours.
After six hours, stir and taste. Adjust spices as necessary. If the chili is too thick, add more broth to reach desired consistency.
Serve warm with your favorite chili toppings (suggested list above).