Slow Cooker Vegan Chili Cheese Lentil Dip Recipe | Kara Lydon

Ingredients

• 1/4 cup diced onion
• 3/4 cup diced tomatoes (about 1/2 14-ounce can)
• 1/2 cup dry brown or green lentils
• 1/4 cup canned diced green chilis, drained and rinsed
• 1 3/4 teaspoon chili powder, divided
• 1/4 teaspoon garlic powder
• 3/4 teaspoon cumin, divided
• 1/2 teaspoon chipotle powder, divided
• 1/2 teaspoon salt, divided
• 1 1/2 cups vegetable stock
• 1 cup cashews, soaked for at least two hours
• 1/2 orange bell pepper
• 1/4 cup nutritional yeast
• 3/4 cup hot almond milk
• extra salt to taste
• optional: cilantro for garnish
• Tortilla chips for dipping