Slow Cooker Lentil Chili

4.63 from 8 votes

Set it, forget it, and come home to a filling, plant-based dinner that will fill your belly and warm you up!

Prep Time15

Cook Time6

Total Time6 15

Course: Dinner, Lunch

Cuisine: American

Keyword: Plant-Based, Slow Cooker

Servings: servings

Calories: 147kcal

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

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.

SmartPoints (Freestyle): 5