1 tbs olive oil
1 lg sweet yellow onion, chopped
1 small red bell pepper, seeded & chopped
2 cloves garlic, minced
2 tbs chili powder, or to taste
1 1/2 cups dried brown lentils, picked over & rinsed
1 (28 oz) can crushed tomatoes
1/3 cup dark unsulfured molasses
1/2 tsp ground allspice
cayenne pepper, to taste
salt & freshly ground black pepper
2 cups water
1 cup apple juice

heat the oil in a lg skillet over medium heat. add the onion, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & cook about 30 seconds longer.

transfer the mixture to a 4-qt slow cooker. add the lentils, tomatoes, molasses, & allspice & season with cayenne, salt, & black pepper. stir in the water & apple juice, cover, & cook on LOW for 8 hours. add more water if the chili gets too thick. 

4-6 servings