Name: Recipe "Slow Cooker Lentil Chili"
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 1 medium onion (diced); 3 cloves garlic (minced); 1 jalapeño (diced, seeds removed); 1 red pepper (chopped); 1 yellow pepper (chopped); 1 large carrot (peeled and diced); 2.5 cup vegetable broth; 2 cans tomato sauce; 2 cans diced tomatoes; 1 bag brown lentils (rinsed); 2 cans small red beans (rinsed and drained); 2.5 tbsp chili powder; 1 tbsp cumin; salt and black pepper (to taste)

Try One Pot Vegetarian Chili Mac, No Bean Chili, or Vegetable Lime Chickpea Chili while you’re at it.

How This Slow Cooker Lentil Chili Saved Our Lazy Weekend

Last weekend, we were both down for the count. I was fighting a cold, and Josh was still hobbling on crutches after tearing his MCL skiing. Our two-year-old Caleb offered to make quesadillas for dinner. Tempting, but a toddler and a gas stove? No thanks. Josh, who’s been on a slow cooker kick, suggested we make this slow cooker lentil chili. I was happy to let the crockpot do the work. We chopped the veggies, dumped everything in, gave it a stir, and walked away. A few hours later, we filled our bowls and ate while watching football. The lentils gave the chili a hearty texture that felt like a real meal. It’s vegan and gluten-free, but Josh went back for a second bowl. I topped mine with avocado slices, which made it even better.

3 Reasons You’ll Love This Vegan Lentil Chili

Lentils cook up tender and soak up all the smoky chili flavor, so you don’t miss the meat at all.
You only need 10 minutes to prep, then the slow cooker handles the rest while you go about your day.
It’s a blank canvas for toppings, avocado, cilantro, a squeeze of lime, or even shredded cheese if you’re not vegan.

Key Ingredients for This Healthy Lentil Chili

Brown lentils: They hold their shape after long cooking but still get creamy. No need to soak. Look for bags that are free of debris.
Chili powder: A blend of ground chiles, cumin, garlic, and oregano. Use a good-quality one for the best flavor. You can adjust the amount to your heat preference.
Canned tomatoes: I like using fire-roasted diced tomatoes for a smoky depth. Regular diced tomatoes work too. Don’t drain them, the liquid helps cook the lentils.

Kitchen Tools for Slow Cooker Lentil Chili

Slow cooker (6-quart or larger)
Cutting board and sharp knife
Can opener
Measuring spoons and cups
Wooden spoon for stirring

Tips for Making the Best Crockpot Lentil Chili

No need to pre-cook the lentils. Just give them a quick rinse and add them straight to the pot. Brown lentils hold their shape well and turn tender after 4 hours on high or 6 on low.

Taste the chili before serving and adjust salt. Lentils absorb salt as they cook, so you might need a little more than you expect. If the chili seems too thick, stir in a splash of vegetable broth.

How to Adjust the Consistency of Your Lentil Chili

Lentil chili can turn out thicker or thinner depending on how long it cooks and how much liquid the lentils absorb. If it’s too thick for your taste, stir in extra vegetable broth, a quarter cup at a time, until it reaches the consistency you like. If it’s too thin, mash some of the lentils against the side of the pot with a spoon. This releases their starch and naturally thickens the chili. You can also let it cook uncovered on high for an extra 30 minutes to reduce the liquid.

Easy Lentil Chili Variations to Try

This lentil chili is easy to adapt. If you want a non-vegan version, brown ground beef or turkey with the onions before adding everything to the slow cooker. Swap the red beans for black beans or pinto beans. Add a can of corn for extra sweetness. For more heat, leave the seeds in the jalapeño or add a pinch of cayenne. You can also cook this on the stovetop: sauté the veggies, add the rest, and simmer for 30-40 minutes until lentils are tender.

Best Toppings and Sides for Lentil Chili

Serve this chili with your favorite toppings. I love a few slices of creamy avocado, a dollop of vegan sour cream or Greek yogurt, and a sprinkle of fresh cilantro. A squeeze of lime brightens everything up. For sides, try cornbread, tortilla chips for dipping, or a simple green salad. The chili is hearty enough to eat on its own, but those extras make it a meal.

How to Store Leftover Lentil Chili

Let the chili cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 5 days. The flavors get even better overnight.

How to Freeze Lentil Chili for Later

This chili freezes beautifully. Portion it into freezer-safe bags or containers, leaving some room for expansion. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Lentil Chili

Reheat the chili in a pot over medium heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. You can also microwave individual portions in 30-second bursts, stirring between each.

Frequently Asked Questions About Lentil Chili

Can I use green lentils instead of brown?

Yes, green lentils work well too. They hold their shape slightly better than brown lentils, so the chili will have a firmer texture. Cooking time remains the same.

Do I need to soak the lentils first?

No, brown lentils do not require soaking. Just rinse them and add them directly to the slow cooker. They will cook perfectly in the 4-6 hour window.

Can I make this chili spicier?

Absolutely. Leave the seeds in the jalapeño, add an extra jalapeño, or stir in a teaspoon of chipotle powder or cayenne pepper at the start.

Is this chili gluten-free?

Yes, as long as you use certified gluten-free vegetable broth and check that your chili powder blend doesn’t contain any wheat-based additives. All other ingredients are naturally gluten-free.

Recipe

Slow Cooker Lentil Chili

This Slow Cooker Lentil Chili is vegan and gluten-free, but meat lovers will enjoy it too! Top with your favorite chili toppings!

easyVegan

10 min

Prep Time

4 hr

Cook Time

4 hr 10 min

Total Time

Servings

Dinner

Course

American

Cuisine

487 kcal

Calories

Ingredients

Servings

1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced
2.5 cup vegetable broth

2 cans tomato sauce
2 cans diced tomatoes
1 bag brown lentils, rinsed
2 cans small red beans, rinsed and drained
2.5 tbsp chili powder
1 tbsp cumin
salt and black pepper, to taste

Instructions

1
Place all ingredients in a slow cooker. Stir well to combine.

2
Cover and cook on High for 4 hours or low for 6 hours. Serve warm.

Nutrition (per serving)

487kcal

Calorie breakdown

Protein21%104 kcal

Fat5%28 kcal

Carbohydrates74%374 kcal

How this was calculated — 11 of 14 ingredients matched

garlicGarlic, raw22 kcal

jalapeñoPeppers, jalapeno, raw0 kcal

red pepperPeppers, sweet, red, raw0 kcal

yellow pepperPeppers, sweet, yellow, raw0 kcal

vegetable brothSoup, SWANSON, vegetable broth36 kcal

tomato sauceSauce, steak, tomato based760 kcal

diced tomatoesTomatoes, grape, raw216 kcal

small red beansBeans, kidney, red, mature seeds, raw2696 kcal

chili powderSpices, chili powder106 kcal

cuminSpices, cumin seed56 kcal

salt and black pepperPepper, banana, raw0 kcal

Serving size ≈ 384 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, slow cooker, spicy, vegan, vegetarian

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