Slow Cooker Vegetarian Lentil Chili Recipe
This slow cooker vegetarian lentil chili is a hearty and flavorful dish packed with protein-rich lentils, black beans, and kidney beans, simmered with tomatoes and warming spices. Perfect for a cozy meal, this chili requires minimal prep and lets the slow cooker do all the work, resulting in tender lentils and rich, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
Beans & Lentils
- 1 15oz can petite diced tomatoes (with juices)
- 1 6oz can tomato paste
- 1 15oz can black beans, drained
- 1 15oz can kidney beans, drained
- 1 cup brown lentils, uncooked
Spices
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- Freshly cracked black pepper, to taste
Other Ingredients
- 2 Tbsp coconut oil
- 4 cups vegetable broth
Instructions
- Prepare aromatics: Dice the yellow onion and mince the garlic cloves to ensure they release maximum flavor during cooking.
- Combine all ingredients: Add the diced onion, minced garlic, diced tomatoes with juices, tomato paste, drained black beans, drained kidney beans, uncooked brown lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne pepper, salt, freshly cracked black pepper, coconut oil, and vegetable broth into the slow cooker. Stir well to combine all ingredients evenly.
- Cook the chili: Cover the slow cooker with its lid and cook on high for 4 hours or on low for 8 hours. The lentils should become tender and the flavors meld together beautifully during this slow cooking process.
- Adjust seasoning: After cooking, taste the chili and adjust salt and pepper as needed, keeping in mind the saltiness of your vegetable broth.
- Serve: Serve the chili hot, topped with your favorite garnishes such as chopped cilantro, avocado, shredded cheese, or sour cream as desired.
Notes
- You can swap coconut oil for olive oil if preferred.
- For a spicier chili, increase the cayenne pepper or add diced jalapeños at the start.
- Use low-sodium vegetable broth to control salt content better.
- If you don’t have a slow cooker, this chili can be made on the stovetop by simmering for about 1 to 1.5 hours until lentils are tender.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
