Description
This Easy Crock Pot Lentil Chili is a hearty, flavorful, and nutritious meal perfect for a cozy day. Packed with lentils, beans, and a blend of spices, it simmers slowly in a crock pot to develop rich flavors while requiring minimal effort. Ideal for feeding a crowd or meal prepping for the week, this vegetarian chili is both comforting and satisfying.
Ingredients
Vegetables
- 1/2 red onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 – 3 garlic cloves (minced)
Legumes
- 1 1/4 cups dried lentils (rinsed)
- 2 cans kidney beans (15 oz. each)
Tomato & Broth
- 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
Spices & Seasonings
- 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
Instructions
- Add Ingredients: Combine all ingredients except for the tomato paste into the slow cooker. Start with 1 1/2 cans of tomato sauce and reserve the rest to adjust thickness later if needed.
- Cook: Cover the slow cooker and set it to HIGH for 4–6 hours or to LOW for about 6–8 hours, cooking until the lentils are tender.
- Thicken the Chili: About 15–30 minutes before serving, stir in the tomato paste to thicken the chili. If the texture becomes too thick, add more vegetable broth to achieve your desired consistency.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices.
Notes
- You can use dried kidney beans instead of canned, but soak and cook them beforehand as slow cookers may not fully cook dried beans, which can be toxic if undercooked.
- Adjust the chili powder and crushed red pepper according to your spice preference.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a vegan version, verify that your tomato sauce and broth are free of animal products.
- Serve with cornbread, rice, or tortilla chips to round out the meal.
