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Slow Cooker Lentil Chili
4.4 from 69 votes

Slow Cooker Lentil Chili

Slow Cooker Lentil Chili combines lentils, beans, bell peppers, and spices slow-cooked into a hearty stew with a blend of chili powder and cumin. The recipe relies on simmering the ingredients for several hours in a slow cooker to meld flavors and soften the lentils thoroughly. Its thick texture and comforting combination of vegetables and legumes make it a filling meal option. This chili can be served warm and customized with toppings as desired, offering a satisfying option for those wanting a plant-based chili that can be prepared ahead and reheated.

Prep Time
10 mins
Course: Main Course, Soup
Cuisine: Vegetarian, Vegan, gluten-free

Ingredients

  • 1 onion diced, medium
  • 3 cloves garlic minced
  • 1 jalapeño diced, seeds removed
  • 1 red pepper chopped
  • 1 yellow bell pepper chopped
  • 1 carrot peeled and diced, large
  • 2 1/2 cups vegetable broth
  • 2 tomato sauce 15 oz cans
  • 2 diced tomatoes 15 oz cans
  • 1 brown lentils 16 oz bag, rinsed
  • 2 small red beans 15 oz cans, rinsed and drained
  • 2-3 tablespoons chili powder we used 3 tablespoons
  • 1 tablespoon cumin
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 1. Place all ingredients in a slow cooker. Stir well to combine.
  2. 2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.
  3. Note-we use a 6 quart slow cooker. This chili freezes well. Top with your favorite chili toppings, if desired. Some people have commented that their lentils didn't cook in the slow cooker, we haven't had this problem, but you might want to cook them before adding them into the slow cooker to be safe.