Verna's Sloppy Joes

I have played around with the original recipe, and this is what I have come up with. It will make a large amount. My 7 Quart crock pot was 2/3 full.

That is so nice as you can freeze for future use, or share with a friend.

Ingredients:

• 1 large onion -chopped
• 4-5 large garlic cloves-minced fine
• 1 large red or green pepper, seeded and chopped
• 12-16 oz. portabella mushrooms-chopped to consistency of hamburger.
• 1 1/2 Tablespoon chili powder
• 1 can black beans, rinsed and mashed
• 1 16 oz. bag of dried brown lentils, picked over and rinsed
• 28 oz. can crushed tomatoes- I used fresh frozen
• 3-4 cups broth-I used my home made broth
• 1 jar Green Mountain, Roasted Garlic Salsa
• 1 1/2 Tablespoons Dijon Mustard
• 1 1/2 Tablespoon brown sugar
• 4 Herb Ox, Beef no salt bouillon
• lots of freshly ground black pepper
• I threw in about 1 cup chopped roasted red peppers that I had in my freezer.
• 1 teaspoon salt-optional

Directions:

1. Brown onions, garlic, and peppers in a large , sprayed skillet, 3-4 minutes.
2. Add portabella mushrooms, continue cooking 4-5 minutes.
3. Add chili powder, stir to coat.
4. Transfer the mixture to a 4-5 quart slow cooker.
5. Add tomatoes,broth, black beans, lentils, salsa mustard,
6. brown sugar.
7. Stir to combine. Cover and cook 8-10 hours.
8. After completely cooked, add Herb Ox Bouillon, salt and black pepper.

Comments from Verna's Kitchen:

After the Sloppy Joe's where completely cooked, I took my stick blender and blender about 1/3 of the mixture. I didn't want the lentils to be apparent.

This is always better the second day.

This is really good on a toasted bun with a slice of tomato, onion and baby greens.

Enjoy!!