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. ;)
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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.
See how we calculate recipe costs here.
Equipment
- Slow Cooker
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’ve made this recipe many times over (as written and modified for my mood). I make this guy in my instantpot, slow cooker mode and pressure mode depending on how impatient I am. This is truly one of my favorite recipes. I’ve gotten so many compliments when I bring it to work for lunch, as the aroma fills the office with nostalgia for so many people.
I love the fact that the hardest part of this whole thing is chopping up the onion and mincing the garlic. I learned a lot about the kind of flavor profiles I prefer just from using this recipe and building off of it. I love how I now have a go-to chili seasoning I can use for taco meat, because of it. So really, thank you for this. I came in looking for something to put in a brand new instantpot and came out years later with more knowledge about food I actually enjoy.
I’m looking to triple this recipe for a potluck – how much room does it typically take up in the slow cooker/will I be able to do it in one batch? Thank you!!
We used a 5-quart slow cooker and had some room leftover. You MIGHT be able to double it in 5 quart, but it will be right up to the top, if not overflowing.
This is dope. I just made this today for the first time, and it turned out great. I cooked it according to the recipe, save for a couple small things. One, I don’t have a super strong sense of taste so when I make recipes off the internet I generally double all the spices except for heat (cayenne) and salt (…well, salt). This was very flavorful. I didn’t have a pepper grinder so I just added about a teaspoon of black pepper and that seemed about right.
Cooked for the whole 8 hours and in my bowl added some mild cheddar, avocado, cilantro and green onion. Splashed a little Cholula in for a finish because she is my favorite lady. I think this is one I will be making again.
I bought a bag of TVP on a whim this weekend. Would it be a good addition here?
This is easy, delicious, healthy, and budget friendly. My grandson had 4 helpings the first time I made it. Used evoo since I didn’t have coconut oil, and half of the cumin (I’m not a huge cumin fan).
Trying to do oil free, will this still taste delicious? Don’t want to mess it up :) thanks for any help!
It will still taste great!
I love this recipe so much honestly, I’ve been making it for about 4 years now and I still enjoy it every time… It’s cheap, relatively easy to prepare, and leaves a lot of leftovers
This came out perfectly, so easy, and my entire family loved it! Make it tonight!!
How can I modify it if I don’t have a slow cooker? :D
Check out this comment left by a reader who adapted it! https://www.budgetbytes.com/slow-cooker-vegetarian-lentil-chili/comment-page-9/#comment-675637 you can also take a look at our vegan winter stew, it has similar ingredients, but it’s made on the stove. It will give you a good idea of how long to cook the chili! https://www.budgetbytes.com/vegan-winter-lentil-stew/
What size crock pot to use for this recipe?
We used a 5 quart!