This post may contain affiliate links.
A super simple dump and go vegetarian Crock Pot Lentil Chili recipe that is thick and hearty. Veggie packed and prepped in about 10 minutes. Slow cooked for ultimate flavor and spice. A cozy and filling meal and perfect with all your favorite toppings!
I am a big fan of vegetarian chili, and honestly chili in general. My Slow Cooker Sweet Potato Chili is on repeat all the time in the cold months, but sometimes I don’t have it in me to chop up all the sweet potatoes.
So I opt for this simple crock pot Lentil Chili instead.
If you love this lentil chili as much as we do, check out this Butternut Squash Chili as well.
Why you will love this Slow Cooker lentil chili:
- It requires very little chopping to prep. If you are one who is overwhelmed by all the time and effort that goes into meal prep, this lentil chili recipe requires minimal chopping and prep. Chop the onions and peppers and the rest is nothing more than dumping ingredients into the pot!
- Full of pantry staples. Aside from the onion and peppers, most of this recipe pulls together with the use of pantry items. Dried lentils, canned kidney beans, tomatoes, tomato sauce, etc. We have many of these items on hand at all times!
- This lentil chili is hearty and filling without the meat. Who said you need meat to get fueled every time? This recipe packs in 23 grams of protein per serving so you can still get filled up easily!
- Dump all the ingredients and walk away–easy as can be! My kind of slow cooker recipe. As easy as tossing everything in the pot and letting the slow cooker do its magic!
Recipe Ingredients:
- lentils: Dry lentils are the preference in this recipe. Green lentils will be a bit more on the chewy side if that is what you prefer. Brown or red lentils will come out softer. Brown are typically the type of lentils I use when making this recipe.
- bell peppers: I use red bell pepper and green bell pepper, but whatever you have on hand is great as well.
- onion: red onion is what I typically use, but your favorite will work well. Sweet yellow onions are a great option.
- tomato sauce: not to be mistaken for marinara or pasta sauce. It is this tomato sauce, the canned form.
- tomatoes: diced tomatoes, I like to use the unsalted variety when using canned tomatoes. For a fun twist, you can add fire-roasted tomatoes or the tomatoes with green chiles.
- tomato paste: This will allow you to adjust the thickness of the of the lentil chili.
- kidney beans: dark or light are fine. Pinto beans are a great swap if you don’t have any. You can also use one can of kidney beans and a can of black beans or another favorite if you’d like when making this vegetarian chili recipe.
- spices: cumin, chili powder, paprika, oregano are the main spices. You can use smoked paprika
- garlic: freshly minced garlic cloves for the best flavor, garlic powder will sub well if needed.
Step-By-Step Instructions:
- Combine all the ingredients in your slow cooker pot aside from the tomato paste.
- Cook on low for 6-8 hours or high 4-6 hours or until the lentils are softened.
- About 30 minutes before serving and stir in the tomato paste. Adjust to the thickness you desire.
- Serve with your favorite toppings!
Recipe Tips
- Keep some extra broth on hand when making this vegan chili recipe. If your chili thickens too quickly or if the lentils absorb too much of it, just add in some extra broth about 1/4 cup at a time. Everyone has their chili thickness preference, adjust to yours.
- You can use any dry lentils. Green will have a bit more chew to them and cook up al dente. If you don’t want the extra chewiness, use red or brown lentils.
Storage:
Personally, I think this chili is even better the next day because it has even more time for the flavors to soak in. To store leftovers, transfer to an airtight container and refrigerate for up to 5 days.
This veggie chili freezes really well, too. Allow it to cool completely and then transfer to a freezer-safe container. Freeze for up to 3 months. You can freeze individual servings for a quick meal for one!
Favorite Toppings:
If you want to really make this vegetarian lentil chili the best, the toppings are the way! Some of our favorite toppings include:
- shredded cheddar cheese or another favorite cheese
- fresh cilantro
- jalapeños
- plain Greek yogurt or sour cream
- Fritos or tortilla chips
- cubed avocado
- green onion
- sliced black olives
- a drizzle of hot sauce
- pickled red onions
Other Chili Recipes:
- Butternut Squash Chili
- Slow Cooker Sweet Potato Chili
- Pumpkin Quinoa Chili
- Crockpot Creamy White Chicken Chili
- Simple Turkey Chili
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Easy Crock Pot Lentil Chili
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper , diced
- 1 1/4 c dried lentils, rinsed
- 2 cans kidney beans, 15 oz.
- 2 cans diced tomatoes, not drained, 15 oz.
- 2 cans tomato sauce (15 oz.)
- 1½ c vegetable broth
- 1½ T chili powder
- 2 – 3 garlic cloves, minced
- 2 tsp cumin
- 1 tsp paprika, I prefer smoked paprika
- 1 tsp oregano
- ¼ tsp crushed red pepper
- ½ tsp sea salt
- ½ tsp cracked pepper
- 2 T tomato paste
Instructions
- Add all ingredients except for the tomato paste into slow cooker. I often start with 1 1/2 of the tomato sauce cans and then add more if desired in the end.
- Cover and set to HIGH for 4-6 hours or until lentils are tender or on LOW for about 6-8 hours.
- About 15-30 minutes before serving, add in the tomato paste. This will thicken the chili. If it becomes too thick, add more broth to balance.
- Serve with your favorite chili toppings!
Notes
-
- Storage: To store leftovers, transfer to an airtight container and refrigerate for up to 5 days. To freeze, allow it to cool completely and then transfer to a freezer-safe container. Freeze for up to 3 months. You can freeze individual servings for a quick meal for one!
- Keep some extra broth on hand when making this vegan chili recipe. If your chili thickens too quickly or if the lentils absorb too much of it, just add in some extra broth about 1/4 cup at a time. Everyone has their chili thickness preference, adjust to yours.
- You can use any dry lentils. Green will have a bit more chew to them and cook up al dente. If you don’t want the extra chewiness, use red or brown lentils.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop This Post
Buy Now → 
Buy Now → 
Buy Now → 
Leave a comment