Yeah, I know, it’s 90 degrees outside and most people don’t want to be eating chili right now, but I’m a year ’round chili eater. Especially back in the day when I worked in a building that kept their AC set to 68 and it felt like winter all year long. I know I’m not the only one who suffers in summertime office AC, so this one goes out to all you fellow members of the always cold club. And the rest of you? Just bookmark this page and set a reminder in your phone to revisit this awesome Slow Cooker Vegetarian Lentil Chili two months from now. ;)
It’s All About The Toppings…
I’ve written and priced this recipe for Slow Cooker Vegetarian Lentil Chili as just the chili itself, without toppings because toppings are very personal, and often depends on what is already on hand. I love adding something creamy (cheese, sour cream, or avocado), something green (green onion, cilantro, or avocado), and sometimes something starchy (tortilla chips, oyster crackers, cornbread, or crusty bread for dipping). Make the chili your own with the toppings and take advantage of this opportunity to use up some leftovers from your fridge!
Vegetarian or Vegan?
The chili itself is actually vegan! But I titled it with vegetarian because I’m picturing it with non-vegan toppings, but you can customize that to your needs. ;)
Freezer Friendly
This chili is extremely freezer friendly, so as soon as you’re done cooking it, I suggest dividing it into single portions. Once those portions have cooled completely in the fridge, transfer at least a few to your freezer for long term storage. You can take one out at a time whenever the craving for chili hits and reheat either in the microwave or in a pot on the stove.
Chili Seasoning Short Cut
For this recipe, I used a slightly modified version of my Homemade Chili Seasoning, but if you want a shortcut you can use a store-bought packet of chili seasoning in its place. But I have to say, I think the herbs and spices listed in the recipe below will definitely yield a better result. ;)
Serve with a side of Jalapeño Cheddar Cornbread
Slow Cooker Vegetarian Lentil Chili
Servings 6 1.5 cups eachIngredients
- 1 yellow onion ($0.33)
- 2 cloves garlic ($0.16)
- 1 15oz. can petite diced tomatoes (with juices) ($0.48)
- 1 6oz. can tomato paste ($0.48)
- 1 15oz. can black beans, drained ($0.59)
- 1 15oz. can kidney beans, drained ($0.59)
- 1 cup brown lentils, uncooked ($0.70)
- 1 Tbsp chili powder ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp cayenne pepper ($0.03)
- 1/2 tsp salt ($0.02)
- freshly cracked black pepper ($0.03)
- 2 Tbsp coconut oil* ($0.13)
- 4 cups vegetable broth ($0.52)
Instructions
- Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker along with all the other ingredients and stir to combine.
- Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth).
- Serve the chili hot, with your favorite toppings.
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Equipment
Notes
Nutrition
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How to Make Slow Cooker Lentil Chili – Step by Step Photos
Dice one onion and mince two cloves of garlic. Add the onion and garlic to the slow cooker along with one 15 oz. can petite diced tomatoes (with their juices), one 6 oz. can of tomato paste…
One 15 oz. can black beans (drained), one 15 oz. can kidney beans (drained), one cup of uncooked brown lentils…
1 Tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, 1/2 tsp salt, and some freshly cracked pepper (about 20 cranks of a pepper mill). If you don’t have a well stocked spice cabinet, you can substitute one packet of store bought chili seasoning.
Also add 4 cups vegetable broth and 2 Tbsp coconut oil. I like to use coconut oil because it has a similar mouth feel to animal fats (because it’s a solid saturated fat), but you can use your favorite fat or oil in its place. Give everything a good stir to distribute the spices and tomato paste.
Place the lid on the slow cooker and cook on high for four hours (or low for eight hours). Once it has cooked the lentils should be tender. Give it a taste and add salt if needed.
Then grab whatever toppings you have in your fridge and GO TO TOWN.
Each bowl can be unique, which means leftovers of this Slow Cooker Vegetarian Lentil Chili will be a little less tiring…
But don’t you just want to dive in, tho?? 🤤
I have a pretty tiny slow cooker, what size would you recommend as a minimum for his recipe?
I would say a 5 quart minimum.
Do you think I could make this on the stovetop? No room for a slow cooker.
Yes, absolutely. :) Just let it simmer until the lentils are tender, or about 30 minutes. It can go longer if needed and the flavors will just get better.
This turned out amazing! The carnivores loved it! I do need to say that the lentils didn’t cook well on low temp. I had to up the crock temp to finish it off. Other than that it was perfect. Thanks!
Looks yummy and I like the use of lentils. I have no issues with chili in the summer as long as I’m not cooking over a hot stove!
This looks great and similar to something I make often, I will definitely try it! Question – why the coconut oil? I use it often in cooking but curious what it’s purpose is here.
Looks fabulous! My doctor would approve, except for the coconut oil, not allowed that after my cholesterol related stroke. I’m always cold at work, I bring a cardigan every day and always keep a fleece throw there.
Thanks for another easy, delicious-looking recipe!
You are one of my top rated bloggers! You make pretty basic
(but tasty) food and you give detailed directions for making it.
I hear you on the cold office issue. I always have a sweater or shawl handy. Sometimes I wish I could put on a hat!
Would you be able to adapt this to an Instant Pot? I’m obsessed with making stuff quickly at night :)
I believe most slow cooker recipes translate pretty well to the IP, since they are similar cooking methods (one just adds pressure, which makes it faster). That being said, I haven’t tested it in the IP, so I don’t have any specific instructions for doing so.
I used the crock setting on the IP for this but make sure to use the high temp.
I did 20 min on manual and allowed it to natural release for 20 min. Really quite happy with the end product- lentils were soft and delicious.
@Funkyeah – Just wanted to double-check: you were able to pressure cook it in the Instant Pot for 20 minutes? I’m still getting comfortable with my IP, but I love it!
@Beth – And I love Budget Bytes! I’ve been following you for years, and my boyfriend and I have enjoyed every single recipe we’ve tried. You are doing an amazing job. :D
Thank you, Pam!
Can’t wait to try this! I’m always looking for more vegetarian slow cooker recipes, and this looks delicious!
Why use caned beans if you are slow cooking? You can just use uncooked, right?
No, unfortunately you can’t simply swap dry for the canned beans. Dry beans will require using a LOT more liquid in the slow cooker, and the black beans will color the entire pot a dark grey-ish black color. So, while you could make something similar using all dry beans, it would require a lot of other changes to the recipe and the end result would still be slightly different.
You can always just cook your dry beans in advance! Takes a little thinking ahead, but that’s what I do.
Obligatory reminder to soak and boil raw kidney beans for 10 minutes before adding to the slow cooker. http://moderndaymoms.com/do-not-cook-beans-in-the-slow-cooker-until-you-read-this/
I’ve been wanting to add lentils to my diet for ages! I’ll have to make this next week and give it a whirl!
Paige
http://thehappyflammily.com
Perfect slow cooker recipe! Similar to my curried lentils, just a slightly different spice profile, no dairy products and some naan as an accompaniment. I hadn’t thought about creating lentil chili, but this one should make DH VERY happy–and provide a lot of lunch satisfaction.
I have all these ingredients on hand, but my lentils are canned…Do you think would still be fine?
Since canned lentils are already cooked and have absorbed all their liquid, you will need to reduce the amount of broth in the recipe or else the end result will be more soupy. It’s hard to say how much without testing it, but I’d guess somewhere around 1-2 cups broth instead of 4.
This looks so good! Could you recommend a way to cook it in an instant pot?
It’s hard to say for sure, since I haven’t tried it, but I think the first thing I would try is the bean/chili setting.
Yeeesss. Year round chili eaters, unite! Will definitely give this one a go soon. Looks delish.