Slow Cooker Red Lentil Chili
on Nov 15, 2023, Updated Jul 15, 2026
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This healthy slow cooker red lentil chili is a hearty, protein-packed meal made with simple pantry staples and just 10 minutes of prep. Simply add everything to your slow cooker and let it simmer into a thick, flavourful chili that’s perfect for busy weeknights, meal prep or cozy dinners on chilly days.
Prefer not to wait? You can also make this red lentil chili on the stovetop in about 30 minutes, making it a great option whether you have all day or need dinner on the table fast.
Table of Contents
- 5-Star Review
- Why You’ll Love Slow Cooker Red Lentil Chili
- Ingredient Notes
- Additions & Variations
- How to Make Slow Cooker Red Lentil Chili
- What to Serve with Red Lentil Chili
- Expert Tips
- Stovetop Instructions
- Frequently Asked Questions
- How to Store Red Lentil Chili
- More Red Lentil Recipes
- Slow Cooker Red Lentil Chili Recipe
5-Star Review
This is an excellent recipe. The chili is absolutely delicious. I followed the recipe precisely, except I cooked on low for seven hours instead of six. This is because after six hours on low the lentils were still a little crunchy. After seven hours they were cooked perfectly though. Thank you so much for sharing this superb recipe. I will be cooking this again.
Why You’ll Love Slow Cooker Red Lentil Chili
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. Here are a few reasons why we love this recipe:
- Thick, hearty and satisfying with a rich tomato base.
- Easy dump-and-go slow cooker recipe with just 10 minutes of prep.
- Naturally vegan, gluten-free and oil-free.
- High in plant-based protein and fibre thanks to red lentils.
- Perfect for meal prep since the flavors get even better the next day.
- Freezer-friendly for quick future meals.
- Easy to customize with beans, sweet potatoes or extra vegetables.
- Includes both slow cooker and stovetop cooking methods.
- Reader favourite recipe since 2018.
Enjoy your bowl of chili with all the best toppings like avocado, sour cream and tortilla chips.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Diced Tomatoes: Any brand of diced tomatoes. Fire-roasted tomatoes add extra depth and smoky flavour, though regular diced tomatoes work just as well.
- Onion: I usually use white or yellow onion but red onion is also fine.
- Chili Powder: Use a mild chili powder for a family-friendly chili or increase the spice with cayenne pepper or extra jalapeño.
- 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: Red lentils break down as they cook, creating a naturally thick, creamy chili without needing flour or cornstarch. They’re also an excellent source of plant-based protein and fibre.
- Vegetable Broth: Any store-bought or homemade broth, bouillon base or vegetable stock works. Start with 3 cups for a thicker chili. Add more broth during cooking if you prefer a thinner consistency.
- Tomato Paste: Tomato paste helps deepen the tomato flavor but if you’re in a pinch, you can substitute any tomato sauce.
Additions & Variations
Add Beans
For even more texture and protein, stir in one or two cans of:
- Black beans
- Kidney beans
- Pinto beans
- Chickpeas
Add More Vegetables
Try adding:
- Sweet potatoes
- Zucchini
- Corn
- Mushrooms
- Celery
Make it Spicier
Increase the heat with:
- Cayenne pepper
- Chipotle powder
- Red pepper flakes
- Hot sauce
Topping Ideas
- Pickled jalapeños
- Avocado
- Vegan sour cream
- Greek yogurt
- Shredded cheddar
- Cilantro
- Green onions
- Lime wedges
- Tortilla chips
How to Make Slow Cooker Red Lentil Chili
Step 1. Chop up the bell peppers, carrot, garlic, jalapeno and onion into small pieces and them to the crock pot. Chop everything roughly the same size so they cook evenly.
Step 2. Add the remaining ingredients and stir well to combine.
Step 3. Cover your crockpot and cook chili on high for 3 hours or low for 5-6 hours. Cooking times will vary depending on size and temperature of your slow cooker. The chili is done when the red lentils are soft, vegetables are tender and chili is thick.
Enjoy hot with your favorite toppings like sour cream, cheese or green onions.
What to Serve with Red Lentil Chili
This chili is filling on its own, but it’s also delicious served with:
- Cornbread
- Crusty bread
- Garlic toast
- Baked potatoes
- Basmati or brown rice
- Brown rice
- Quinoa
- Green salad
- Tortilla chips
Expert Tips
- Dice the vegetables into similar-sized pieces so they cook evenly.
- Start with 3 cups of broth, you can always add more near the end of cooking if needed.
- Red lentils naturally soften and partially dissolve, creating a thick, creamy texture.
- Let the chili rest for 10–15 minutes before serving to thicken even more.
- Double the recipe and freeze individual portions for easy lunches.
- You can cook the chili on high for 3 hours then turn it to low until you’re ready to eat.
Stovetop Instructions
To make lentil chili stovetop, sauté the onion, peppers, carrot and garlic for 5–6 minutes. Add the remaining ingredients and simmer for 25–30 minutes until the lentils are tender.
Frequently Asked Questions
Yes. Cook on High Pressure for 10 minutes with a 10-minute natural release.
Yes, but they hold their shape instead of becoming creamy. You’ll also need to increase the cooking time by about 15–20 minutes.
Yes. Stir in your choice of canned beans towards the end of cooking. Chickpeas, kidney beans, black beans or pinto beans work well.
As written, it’s mildly spicy. Removing the jalapeño seeds keeps the heat level moderate. For a spicier chili, add cayenne or extra jalapeño.
How to Store Red Lentil Chili
This red lentil chili is perfect for meal prep because the flavors continue to develop as it sits, making leftovers even more delicious.
- Refrigerator: Let the chili cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.
- Freezer: Portion the cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Leave a little room at the top of the container to allow for expansion.
- To Reheat: Thaw frozen chili overnight in the refrigerator if possible. Reheat on the stovetop over medium heat or in the microwave until hot throughout. If the chili has thickened during storage, simply stir in a splash of vegetable broth or water until it reaches your desired consistency.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
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 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.