Description
A hearty and nutritious slow cooker vegetarian lentil chili packed with protein-rich lentils, black beans, kidney beans, and a blend of warming spices. This easy, hands-off recipe simmers all day to develop deep flavors, making it the perfect comforting meal for any occasion.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
Legumes and Tomatoes
- 1 15oz. can petite diced tomatoes (with juices)
- 1 6oz. can tomato paste
- 1 15oz. can black beans, drained
- 1 15oz. can kidney beans, drained
- 1 cup brown lentils, uncooked
Spices and Seasonings
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- Freshly cracked black pepper, to taste
Other Ingredients
- 2 Tbsp coconut oil
- 4 cups vegetable broth
Instructions
- Prepare the Aromatics: Dice the yellow onion and mince the garlic cloves finely to release their aroma and flavor.
- Combine Ingredients in Slow Cooker: Add the diced onion, minced garlic, diced tomatoes with their juices, tomato paste, drained black beans, drained kidney beans, uncooked brown lentils, chili powder, smoked paprika, ground cumin, onion powder, garlic powder, cayenne pepper, salt, freshly cracked black pepper, coconut oil, and vegetable broth into the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook the Chili: Place the lid securely on the slow cooker. Cook on high heat for 4 hours or on low heat for 8 hours until the lentils are tender and the flavors are well blended.
- Adjust Seasoning: After cooking, taste the chili and adjust the salt to your preference. Note that the saltiness can vary depending on the vegetable broth used.
- Serve: Spoon the chili into bowls while hot and add your favorite toppings such as shredded cheese, sour cream, green onions, or avocado slices if desired.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños before cooking.
- If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
- Using fresh vegetable broth without added salt can help better control the sodium level.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- To make this recipe vegan, ensure your toppings are plant-based.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
