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 made this the other night in an Instant Pot… I sautéed the onions and garlic in a little olive oil first, then put everything in the IP. Cooked on high for 30 minutes, natural release for 20 then quick release. The time might have been overkill (I saw someone else post that they did it in the IP for 15 minutes, then quick release) but the way I did it came out really good. My only very minor complaint was that I wish the liquid was a little thicker, but seriously it’s such a minor issue, and maybe slow cooking it results in thicker liquid.
Love your recipes Beth! I was wondering if you would have a suggestion if I wanted to substitute more lentils in place of the can of black beans. Would you happen to know off the top of your head how much more lentils+broth would work?
Sorry, we haven’t developed the recipe without the black beans and don’t have accurate measurement to share with you. XOXO -Monti
Thoughts on adding a Tbsp of vinegar to help it pop? Have seen this elsewhere. Thanks! Your website is a go-to and I recommend it often.
I have made this in an instant pot on the slow cooker setting. I strongly recommend first using the sauté setting for the onion and garlic, or the chili will have a strong raw onion taste. Or if you can’t sauté in the cooker, do it separately in a pan before adding to the cooker. Also nice to add in some Impossible burger or some plant-based sausage or meatballs when you sauté the onion and garlic. I also cook longer than the recipe – about 7 hours on high. And I like to use about double the onion and garlic.
With these tweaks, it’s a delicious, simple chili recipe!!
I’m going to try this recipe as it sounds really good. I’m wondering though, do you think it would work to use beef broth instead of vegetable? I have a really fussy eater, and presenting it as “vegetarian” chili would likely cause upturning of the nose before he even tried it … I’m thinking beef broth may give it a meat taste that would make it less likely to be sneered at.
Yep, absolutely. :)
I want to love this because it smells great, and is easier than my other vegan chili, but …. Why is it more like lentil soup with beans than chili? 4 cups broth looked like a lot when I poured it in and after 8 hours it’s still much too much broth. Where did I go wrong?
You can try smashing some of the beans, that should thicken it right up for ya! :)
I made this recipe a couple of weeks ago for my wife & I, as well as my sister-in-law and her husband. It was a total hit. I did however make two modifications (1) I sautéed the onions and garlic until translucent and fragrant before adding everything else to the pot and (2) I made it stovetop. After all the ingredients were in the pot and it came to a rapid boil, I lowered the heat to low, and let it simmer for an hour. The flavor and texture was perfection. Today I’ll be making it again, since we have a friend coming over. We’re sure he’ll love it.
Made this and it was delicious. Used cannellini beans instead of black beans. Topped with cheese and sour cream, would’ve used avocado if I’d had it… So good.
Great flavor and fulfilling. Just wasn’t a fan of the lentils. If you’re sensitive to textures, I suggest red lentils or a different bean. Thank you for the recipe.
This is a great recipe, and has become one of my favorites. I’ve already made it a few times in the past few weeks!
This is an awesome recipe. Followed it exactly, and served it on rice with a spoonful of guac on top. Absolutely delicious. Not vegan myself but my housemate is and he loved it.
Ended up with heaps left over and it still tasted great reheated for lunch. It’s definitely going to be part of my regular rotation.
The chili seasoning link goes to Easy Apple Crisp instead just so you know!
Thank you!
This was great! It made a ton and the leftovers froze well. Would definitely make again.
This is so good! I made with red lentils and added sweet potatoes. Wonderful flavor and perfect on a cold, snowy night!
This has been a fall and winter favorite of me and my husband for a few years now. I almost always have a few quart bags of this frozen for easy dinners. I made a fresh batch last night and found two quarts in the freezer – whoops! I know it’ll all get eaten though.