Overhead view of a a bowl of lentil chili with sour cream and jalapeños on top.

Vegan Slow Cooker Red Lentil Chili

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan

This vegan red lentil chili is so easy to make in a slow cooker. You’ll need less than 10 minutes of prep before throwing everything in the crock pot and forgetting about it until dinner time. So easy! 




  1. Add all of the ingredients to a slow cooker and mix well.
  2. Cook on high for 3 hours or low for 5-6 hours.
  3. Serve right away with your favourite chili toppings such as avocado, vegan sour cream, dairy-free cheese, sliced scallions and salsa.


Start with 3 cups of broth. Check after 2 hours and see if you may need to add a little more. I’ve made it with as little as 2.5 cups and as much as 4. It just depends how thick you like it!

See post for stovetop instructions.

Customize: Mix in 1 or 2 cans of beans such as chickpeas, black beans, kidney beans or pinto beans for additional texture.

Let cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat as needed in the microwave or stovetop until heated to your preference.


  • Serving Size: 1/6th of recipe
  • Calories: 295
  • Sugar: 9 g
  • Fat: 2 g
  • Carbohydrates: 54 g
  • Fiber: 10 g
  • Protein: 18 g

Keywords: slow cooker lentil chili, red lentil chili