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Try this warm and hearty Slow Cooker Lentil Chili!
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5 from 1 vote

Slow Cooker Lentil Chili

Set it, forget it, and come home to a filling, plant-based dinner that will fill your belly and warm you up!
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Plant-Based, Slow Cooker
Servings: 12 servings
Calories: 147kcal

Ingredients

  • 2 cups brown lentils or green
  • 15 ounces kidney beans or black beans, canned, drained and rinsed
  • 2 cups carrots thinly sliced
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 4 garlic cloves minced
  • 1 sweet potato diced
  • 1 cup corn kernels
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1 teaspoon kosher salt
  • 30 ounces diced tomatoes canned
  • 4 ounces diced green chilies canned
  • 3 tablespoons tomato paste
  • 2 1/2 cups vegetable broth or water
  • zest and juice of 1 lime, fresh cilantro, chopped green onions, or sliced avocado (optional toppings)
  • homemade vegan sour cream or store-bought, optional

Instructions

  • Add all the ingredients (except the garnish ingredients) into a large slow cooker and stir to combine.
  • Cook on low for 6 to 8 hours (or 4 to 5 hours on high), until the lentils are tender. If the chili isn’t thick enough for your liking, stir in additional tomato paste during the last hour.
  • Garnish each bowl with the lime zest and juice, cilantro, green onions, sliced avocado, and vegan sour cream, if desired.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 29g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 371mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7032IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 2mg |
SmartPoints (Freestyle): 5