Can I make this on the stovetop?

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.

Can I make Instant Pot red lentil chili?

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.

How do you store leftover red lentil chili?

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.

Can you use brown or green lentils?

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.

Slow Cooker Red Lentil Chili

Name: Vegan Slow Cooker Red Lentil Chili
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6
Cuisine: American
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

Description

A flavorful vegan lentil chili recipe made in the slow cooker for an easy meal that’s perfect for chili season.

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

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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

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!

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.

Nutrition

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

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Description

Ingredients

Instructions

Notes

Nutrition