Vegan Slow Cooker Red Lentil Chili
on Nov 15, 2023, Updated Aug 02, 2024
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This vegan slow cooker red lentil chili is as easy as throwing everything in the slow cooker and turning it on.
You’ll love it for busy or slow days at home, just pop everything in the slow cooker and come back later to a hearty meal perfect for warming up on a cold day.
This tasty lentil chili makes a flavorful, nourishing meal that’s great for meal prep or feeding a crowd.
It’s easy to make in one pot, easy to customize with different veggies or extras like black beans and tastes even better the next day.
Enjoy your bowl of chili with all the best toppings like avocado, sour cream and tortilla chips.
For more easy meatless meals the whole family will enjoy, how about trying this One-Pot Vegan Curried Sweet Potato Lentil Stew, Curried Chickpea Stew, Easy One Pot Vegan Lasagna Soup or Vegan One Pot Pasta with Kale and Mushroom?
Ingredient Notes
- Diced Tomatoes: Any brand of diced tomatoes. I like fire-roasted diced tomatoes.
- Onion: I usually use white or yellow onion but red onion is also fine.
- Spices: The blend of spices includes chili powder, cumin, paprika and oregano. I like to use smoked paprika for a smoky flavor. For spicy chili, you can add up to 1 tsp cayenne pepper or red pepper flakes. Note the recipe does already contain jalapeno but it’s not overly spicy as long as you remove the seeds.
- Bell Peppers: You can use green bell pepper, red bell pepper or any other colour. I like to mix and match different colors for variety.
- Red Lentils: This recipe is for red lentils though you can substitute brown or green lentils, just note it will have a different texture as red lentils are soft when cooked and green/brown stay firm and retain their shape .
- Vegetable Broth: Any store-bought or homemade broth, bouillon base or vegetable stock works.
- Tomato Paste: Tomato paste helps deepen the tomato flavor but if you’re in a pinch, you can substitute any tomato sauce.
The complete list of ingredients with measurements is located in the recipe card below.
Additions & Variations
- Toppings: Avocado, tortilla chips, chilantro, sour cream, cheddar cheese, green onions, lime juice, salsa.
- Beans: Mix in 1 or 2 cans of beans such as chickpeas, black beans, kidney beans or pinto beans for additional texture.
- Sweet Potatoes: Sweet potato works well in this recipe. Add up to 2 cups peeled and cubed sweet potato.
- Serving: Serve with a toasted and butter bun or any bread for dipping.
Step-by-Step Instructions
Step 1. Chop up the bell peppers, carrot, garlic, jalapeno and onion into small pieces and them to the crock pot.
Step 2. Add the remaining ingredients and stir well to combine.
Step 3. Cook for 3 hours on high for 5-6 hours on low.
Enjoy hot with your favorite toppings like jalapeno, hot sauce, sour cream, salsa, tortilla chips or anything else you enjoy with chili.
Recipe FAQs
Yes. Follow these instructions to make this recipe stovetop:
1. Saute the onions and garlic in a splash of broth for 5 minutes.
2. Add the rest of the ingredients and bring to a light simmer.
3. Cook for 25-30 minutes until the lentils are tender and the chili is nice and thick.
Yes. Follow these instructions to make this recipe in an Instant Pot or other pressure cooker:
1. Use the saute function to cook the onion, garlic and vegetables for 5-6 minutes.
2. Add the rest of the ingredients, stir and seal the lid with the pressure valve turned to Sealing.
3. Use the High Pressure setting to cook for 7 minutes.
4. Let the pressure release naturally for about 10 minutes, then release any remaining pressure, carefully open lid and enjoy.
Let cool then store in an airtight container in the fridge for up to 5 days or freezer for up to 3 months. Reheat as needed in the microwave or stovetop until heated through.
Yes. You can substitute green or brown lentils in this recipe. It will have a different texture (green/brown lentils are firmer) and may require slightly longer cooking time.
Vegan Slow Cooker Red Lentil Chili
Ingredients
- 1 medium white or yellow onion, diced (approx. 2 cups or 300 g)
- 2 bell peppers, any colour, seeds removed and diced
- 1 carrot, peeled and diced (about 1 cup chopped, 150 g)
- 1 jalapeño, de-seeded and minced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tsp regular or smoked paprika
- 1 28 oz. can diced tomatoes with the juices
- 2 tablespoons tomato paste, 30 g
- 3-4 cups vegetable broth, 750 mL
- 2 cups dry red lentils, 370 g
- sea salt and black pepper, to taste
Instructions
- Add all of the ingredients to a slow cooker and mix well.
- Cook on high for 3 hours or low for 5-6 hours. Cooking time does not need to be exact and may vary depending on your slow cooker.
- Serve right away with your favorite chili toppings such as avocado, vegan sour cream, dairy-free cheddar cheese, sliced green onion, salsa or a squeeze of lime juice.
Notes
Nutrition
Originally published on November 27, 2018.
I live in New Zealand and came across this blog last weekend while searching for some recipes. I am not vegetarian or vegan but my partner and I want to start eating more meatless meals. I find a lot of vegetarian/vegan recipes time consuming and complex. Hence was really pleased to find this site. The recipes are clearly laid out and the finished product looks like the picture:-) We loved this lentil chilli and so easy to make. I will definitely be trying other recipes. Thanks – I have a new favourite site!
I’m honoured to be a new favourite! Glad you enjoyed the chili, have fun trying some more recipes!
I have made this twice now, it is so quick and easy but tastes SO good! Really hearty and satisfying plus healthy! Passed this recipe on to 3 others who also made and loved it. Thanks for your awesome creations! The Aussies are loving them x
Hey Jacqui – I was looking at this recipe and your comment since you mention it’s good and you’re Aussie… I usually stay away from North American chilli recipes because they call for 2 tablespoons (oe similar) of chilli powder, but I think that usually means a chilli powder blend (with garlic, cumin etc). I’ve tried using this much straight chilli powder with disastrous results! What did you use for the chilli powder? Thank you, Annie
I guess chili powder here means a blend, typically chili pepper blended with other spices like cumin, oregano, garlic and salt. It is not spicy but rather smoky and earthy. You can look online for a homemade chili powder recipe and try using that if you can’t find the right chili powder to use in Australia!
Does it have to be red lentils? I’m not familiar with anything lentil , and only found the white colored ones.. will it still be good?
I’ve actually never heard of white lentils but from what I gather, white lentils are actually split black lentils and wouldn’t normally be used in recipes like this – you can try it but the cooking time would be less. You could use green or brown lentils in this but they’ll have a much different texture as they don’t get mushy like red ones do. If you use them, you might need to adjust the cooking time or liquid amount slightly but you can just keep an eye on it and adjust as needed. Yellow lentils would be fine too.
Do you soak the lentils?
Nope. Just add dry lentils to the recipe. Enjoy!
I made this recipe using the slow cooker method and it was amazing!!! I did a few tweaks based on what I had in the house. I used fire roasted diced tomatoes and omitted the jalapeño. I added red kidney beans at the end as suggested and I also added about two cups of chopped baby spinach at the end (i stirred it in with the kidney beans and put the cover back on and left the slow cooker on warm for about a half hour stirring it once or twice to get the spinach to soften). I served it with “sour cream” and avocado. Going it the monthly rotation. Thank you for this recipe!
That sounds fantastic!! Love those additions. So happy you enjoyed the recipe. Thanks for the rating, I appreciate it!
Super!
This is a great meal planning recipe. Throw everything into the slow cooker and you end up with tons of chili to eat through the week! It’s super hearty and delicious. I just added some hot sauce since my jalapeno wasn’t hot enough for me!
That’s awesome, Shira! I agree, such a good recipe for meal prep.
I tried this last night and it was soooooo delicious! I doubled the recipe (have a large slow cooker) and added black beans, kidney beans and sweet potato. Will definitely be adding this to my favourites. Such a lovely winter meal. Thank you Deryn, Love your recipes and You are the go to website when I am looking for ideas.
I love all your additions! It sounds so hearty and filling. Thanks a lot for the review. I’m so glad you enjoyed the recipe!
Wow!! This is THE MOST delicious vegan chili I’ve ever had – and I’ve made quite a few! I love how all the flavors come together! I added pinto and kidney beans and the lentils really give it a hearty/meaty taste! the whole family loved it! Thank you!!!!
Awesome. So happy you and your family enjoyed it!! Love the bean addition, they totally do make it a heartier. Thank you so much for your comment!
I may have to finally learn to use my slow cooker (and actually locate it..). I personally love the texture of red lentils but black beans would be a great addition – they’re cheap and so so good for you.
Oatly do an incredible creme fraiche which doubles as a perfect vegan sour cream, though I’m not sure if it’s available outside the UK. It’s a great alternative if you have a terrible blender like me and get gritty results from blending cashews.