Slow Cooker Red Lentil Chili
A flavorful vegan lentil chili recipe made in the slow cooker for an easy meal that's perfect for chili season.
Servings: 6
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
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: 1/6th of recipe | Calories: 295kcal | Carbohydrates: 54g | Protein: 18g | Fat: 2g | Fiber: 10g | Sugar: 9g