Description
A hearty and wholesome vegetarian lentil chili made easy in the slow cooker, loaded with colorful vegetables, protein-packed lentils, and a robust blend of spices for a cozy, satisfying meal.
Ingredients
Scale
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 1 red bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 3 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup frozen corn
Instructions
- Add lentils, chopped onion, garlic, carrot, red bell pepper, diced tomatoes, black beans, and corn to the slow cooker.
- Pour in the vegetable broth. Add chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir to combine.
- Cover and cook on low for 6 to 7 hours, or until the lentils and vegetables are tender.
- Taste and adjust seasonings as needed. If desired, use a spoon to mash some of the lentils for a thicker chili.
- Serve hot, garnished with your favorite toppings such as avocado, chopped cilantro, or shredded cheese.
Notes
- If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking.
- For an extra boost of flavor, sauté onion, garlic, and spices in olive oil before adding to the slow cooker.
- Use green or brown lentils for the best texture—they hold up better than red lentils when slow-cooked.
- For a smoky, spicy kick, mix in 1-2 chopped chipotle peppers in adobo sauce.
- Add 1 large sweet potato, diced, at the start for extra creaminess.
- Stir in 1 cup chopped mushrooms for an umami boost and meaty texture.
- Always rinse lentils thoroughly to remove any debris and ensure the best texture.
- Season generously—lentils soak up flavor, so don’t be shy with spices.
- Finish with lime juice just before serving—this brightens up the flavors and balances the richness.
- Can I use canned lentils instead of dried? For this recipe, stick to dried lentils. Canned lentils can become mushy over long cooking times in the slow cooker.
- Can I make this chili spicy? Absolutely! Add a diced jalapeño or increase the chili powder for more heat.
- Is this chili suitable for freezing? Yes, it freezes beautifully. Just cool completely, portion, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 4-5 hours on high
- Category: Chili
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 2.5g
- Saturated Fat: 0g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 0mg