Name: Easy Crock Pot Lentil Chili Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1/2 red onion (diced); 1 red bell pepper (diced); 1 green bell pepper (diced); 2 – 3 garlic cloves (minced); 1 1/4 cups dried lentils (rinsed); 2 cans kidney beans (15 oz. each); 2 cans diced tomatoes, not drained (15 oz. each); 2 cans tomato sauce (15 oz. each); 1 1/2 cups vegetable broth; 2 tablespoons tomato paste; 1 1/2 tablespoons chili powder; 2 teaspoons cumin; 1 teaspoon paprika (preferably smoked); 1 teaspoon oregano; 1/4 teaspoon crushed red pepper; 1/2 teaspoon sea salt; 1/2 teaspoon cracked black pepper

Jump to Recipe· 4.2 from 4 reviews

I absolutely love this Easy Crock Pot Lentil Chili Recipe because it’s a perfect blend of hearty, comforting flavors that come together effortlessly in the slow cooker. Whenever I need a nourishing and satisfying meal without spending hours in the kitchen, I turn to this recipe. The lentils soak up the spices beautifully, and the combination of tomatoes, beans, and bell peppers creates a vibrant, rich chili that just warms you right up.

Why You’ll Love This Easy Crock Pot Lentil Chili Recipe

What makes this chili truly special in my book is its flavor profile. The smoky paprika paired with the cumin and chili powder gives it that classic chili heat and depth, but without being overpowering. Plus, the mix of bell peppers adds a subtle sweetness and a pop of color that makes every spoonful interesting. I personally appreciate how the lentils hold their texture well, lending a hearty bite that feels both satisfying and wholesome.

Another thing I adore about this recipe is the ease of preparation. Tossing all the ingredients into the crock pot, setting the timer, and letting it cook while I get on with my day feels like a small miracle. It’s perfect for busy weeknights, casual family dinners, or even meal prep for the week ahead. What really stands out is how this dish feels nutritious and indulgent at the same time, which is why I can’t recommend this Easy Crock Pot Lentil Chili Recipe enough.

Ingredients You’ll Need

A close-up view of a black slow cooker filled with thick red chili that has visible layers of red beans, lentils, and pieces of red and green bell peppers cooked in a rich tomato sauce. A wooden spoon with a light brown handle rests inside, partly dipped in the chili. The slow cooker is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredients simple yet essential is what makes this chili shine. Each element plays a vital role, whether it’s lending texture, adding depth to the flavor, or enhancing the color and aroma of the dish.

Red onion: Adds a subtle sweetness and savory base—dicing it ensures it blends perfectly into the chili.
Red and green bell peppers: These bring a sweet crunch and vibrant color that brighten up the chili.
Dried lentils: The heart of the chili, offering protein and a lovely meaty texture once cooked.
Kidney beans: These add creaminess and extra bulk for a substantial bite.
Diced tomatoes: They make the chili juicy and tangy, balancing the spices.
Tomato sauce: Creates a smooth, rich chili base that ties everything together.
Vegetable broth: Adds moisture and depth without overpowering the chili’s flavor.
Chili powder: Brings warmth and classic chili spice.
Garlic cloves: Freshly minced for aromatic intensity.
Cumin: Provides earthiness and complexity.
Smoked paprika: My favorite for a subtle smoky note.
Oregano: Adds a touch of herbal brightness.
Crushed red pepper: Gives a mild kick of heat.
Sea salt and cracked pepper: Essential for seasoning and balancing flavors.
Tomato paste: Included at the end to thicken the chili and enhance richness.

Directions

Step 1: Start by adding all the ingredients except the tomato paste into your slow cooker. I like to begin with 1 and 1/2 cans of tomato sauce to control the chili’s consistency but haven’t hesitated to add the rest if it feels right.

Step 2: Cover the crock pot and cook on HIGH for 4 to 6 hours, or switch to LOW and let it simmer gently for 6 to 8 hours. The goal is tender lentils that still hold their shape without turning mushy.

Step 3: About 15 to 30 minutes before you’re ready to eat, stir in the tomato paste. This is the secret weapon to giving the chili that luscious, thick texture. If it thickens too much, just pour in a splash more vegetable broth to loosen it up.

Step 4: Taste and adjust seasoning if needed. Then, serve it up with your favorite chili toppings and enjoy!

Servings and Timing

This recipe comfortably serves about 6 people, making it great for families or leftovers. Prep time is minimal—just around 15 to 20 minutes to chop and gather everything. The crock pot does the heavy lifting with a cook time of approximately 4 to 6 hours set on HIGH, or 6 to 8 hours on LOW. Total time including prep and cooking ranges from about 4 hours 20 minutes to 8 hours 20 minutes. There’s no resting or cooling time required as it’s best enjoyed hot or warm straight from the crock pot.

How to Serve This Easy Crock Pot Lentil Chili Recipe

The image shows a white bowl filled with thick red chili, mixed with kidney beans, lentils, and diced vegetables like onions and carrots. On top, there are three slices of green jalapeño peppers arranged on the chili, a scoop of white sour cream sprinkled with green herbs and red chili flakes, and a small heap of shredded orange cheddar cheese melting slightly. A black spoon with a gold handle is placed inside the chili on the right side of the bowl. The bowl is set on a white marbled surface with a green chili pepper and some scattered green herbs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Easy Crock Pot Lentil Chili Recipe, I love making it feel like an occasion. I’ll often pair it with some warm cornbread or crusty bread that’s perfect for dipping into the thick chili. A fresh green salad with a tangy vinaigrette brightens the plate and balances all those cozy spices.

Garnishes really make it feel special to me. I like dollops of sour cream or a swirl of vegan yogurt if I’m keeping it plant-based. Shredded cheddar or jack cheese, diced avocado, chopped cilantro, and a squeeze of lime all bring fresh layers of flavor and color. A sprinkle of sliced jalapeños adds a welcome kick if you’re feeling adventurous.

For beverages, I often recommend something like a crisp lager or amber ale. If you want wine, a medium-bodied red like a Zinfandel pairs beautifully. On the non-alcoholic side, a sparkling water with lime or a chilled iced tea keeps things refreshing. This chili is perfect for weeknight dinners, casual get-togethers, or hearty lunches, and it tastes best warm and fresh but still holds up wonderfully if reheated.

Variations

I love experimenting with this recipe to keep things exciting. If you want to switch up the protein, black beans or pinto beans work just as well as kidney beans. For a gluten-free version, this recipe is naturally compliant, so no worries there. To make it vegan, just skip any dairy toppings and you’re set.

If you like things spicier, adding chipotle in adobo or extra crushed red pepper can bring a smoky, fiery twist. Conversely, if you prefer something milder, simply reduce the chili powder and leave out the crushed red pepper. For a richer flavor, I sometimes toss in a splash of soy sauce or a smoky liquid smoke when stirring in the tomato paste.

While I’m all about the crock pot, you can also make this chili in a heavy pot on the stove. Just simmer gently for about an hour or until lentils are tender. Keep an eye on the liquid, adding broth as needed to maintain a chili-like consistency. This flexibility makes the recipe approachable no matter your equipment or schedule.

Storage and Reheating

Storing Leftovers

Leftover chili stores beautifully in airtight containers, preferably glass or BPA-free plastic. I usually divide it into meal-sized portions and keep it in the fridge for up to 4 days. This way, I have nourishing meals ready to heat up on busy days.

Freezing

This Easy Crock Pot Lentil Chili Recipe freezes wonderfully, too. Let it cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. It keeps well frozen for up to 3 months. I always label my containers with the date so I can enjoy it at its best.

Reheating

To reheat, I prefer stovetop warming over medium-low heat, stirring occasionally to prevent sticking and to refresh the flavors. If reheating from frozen, thaw overnight in the fridge for best results. While the microwave is convenient, it can sometimes dry out the chili, so adding a splash of broth before warming can help maintain a nice texture.

FAQs

Can I use canned lentils instead of dried?

You can, but I recommend cooking with dried lentils whenever possible because they absorb flavors better and don’t turn mushy as easily. If using canned, add them toward the end of cooking to avoid overcooking and losing texture.

Is this chili spicy?

The heat level is moderate and can be adjusted to your taste. I use chili powder and crushed red pepper sparingly, so if you like it milder or hotter, you can reduce or increase the spices before cooking or add fresh jalapeños as a topping.

Can I make this recipe in an Instant Pot?

Yes! I’d recommend using the sauté function to soften the vegetables first, then add the rest of the ingredients and cook under high pressure for about 15 to 20 minutes. Don’t forget to add the tomato paste at the end after releasing the pressure.

What toppings do you recommend for this chili?

My favorites include shredded cheese, sour cream, avocado slices, chopped cilantro, diced onions, jalapeño slices, and a squeeze of lime. These add freshness, creaminess, and heat that balance the chili’s richness.

Is this recipe suitable for meal prep?

Absolutely! This chili keeps well in the fridge for several days and freezes easily, making it a meal prep superstar. Just portion it out and you have ready-made, wholesome meals all week long.

Conclusion

I can’t wait for you to try this Easy Crock Pot Lentil Chili Recipe because it’s one of those meals that feels like a warm hug on a plate. It’s nourishing, filling, and incredibly easy to make, which is a win in my book. Whether you’re cooking for family or just yourself, this chili is sure to become a comfort food favorite that you’ll reach for again and again.