This slow cooker lentil chili is a dump-and-go vegetarian chili that uses pantry staples like canned beans, tomatoes, and chipotle chili powder to make a flavorful fuss-free meal.
Slow simmering chili enhances its flavors and takes it to the next level, so why not take it over to the Crockpot for a long simmer?
This vegetarian slow cooker lentil chili uses dry lentils and two cans of beans to make a rich, hearty, and ultra-flavorful vegetarian chili in the Crockpot.
Cooking the lentil chili on low for 8 hours allows the flavors the slowly develop, the lentils to soften, and most importantly, the house to smell incredible all day long.
Like all good slow cooker recipes (think slow cooker black beans and slow cooker red lentil soup), this recipe is "dump and go". Just add a few canned ingredients and a handful of spices to your crockpot, and a nutritious and high-protein chili is well on its way.
Looking for stovetop chili?
You might like my Three Bean Chili or Vegetarian Quinoa Chili. Or check out my Instant Pot Lentil Stew or Lentil Quinoa Soup.
Why this recipe works
- Fuss-free: This lentil chili requires just 5 minutes of prep time, most of which is just opening up cans. It's a classic fix-it-and-forget-it recipe!
- High-protein: With brown lentils, pinto beans, and kidney beans, each serving of this recipe has 15 grams of protein.
- Rich and meatless: Every chili has a secret ingredient, and this slow cooker chili's is actually cocoa powder. Cocoa powder adds depth and contrasts the acidic tomatoes and warming chili powder. Trust me, it's a great addition!
Ingredients
- Brown lentils: Choose dry, uncooked lentils. Green lentils also work, but I do not recommend using red or orange lentils. Those are better for red lentil stew.
- Beans: I like to use a can of pinto beans and light red kidney beans, but any combination of chili beans works here. If you already have a can of black beans, dark red kidney beans, or even chickpeas on hand, they'll work well.
- Vegetable broth: I use vegetable bouillon instead of vegetable broth in most of my recipes because it is much more flavorful and more budget-friendly than boxed broth.
- Seasonings: Chipotle chili powder adds a hint of spice, and regular chili powder adds depth. We also add ground cumin.
- Cocoa powder: Just one tablespoon adds depth and rounds out the chili. You won't notice any sort of chocolate flavor in the chili, I promise!
- Diced tomatoes: I highly recommend fire-roasted tomatoes, but if they aren't available regular tomatoes work too.
- Tomato sauce: Adds richness to the chili broth. For those outside the US, tomato passata is a fine swap.
- Kosher salt: I use Diamond Crystal kosher salt. Salt is an important ingredient because it enhances the chili flavors.
Step-by-step instructions
Top Tip
This recipe was tested in a 4.5-quart Crock-pot brand slow cooker. Cook times should generally be the same for different models, but may vary slightly. You'll know the slow cooker chili is done when the lentils are completely tender.
Because this vegetarian slow cooker chili is essentially a dump-and-go recipe, the instructions are pretty simple!
- Add all ingredients, except for the vegetable broth, tomatoes, and tomato sauce to the slow cooker. Stir to combine. I recommend doing this instead of adding all ingredients at once because cocoa powder is difficult to mix into liquids. It generally just floats on top of the broth, but this method allows it to combine smoothly.
- Now stir in the vegetable broth, tomato sauce, and tomatoes with their juices.
- Put the slow cooker lid in place. Set the heat to "low" and cook for 8 hours. I do recommend testing the chili at 7 hours, as some models cook more quickly than others.
- Adjust the slow cooker heat to "warm" or "off", and serve garnished with shredded cheddar, cilantro, and corn chips.
Expert tips
- Test a few lentils: Always test at least three lentils to ensure that the slow cooker lentil chili is fully cooked. The lentils should be completely soft, though some prefer to cook lentils so that they still have a bit of a bite.
- Add in other veggies: A can of corn or a cup of frozen corn is a great addition to chili. You can also add in additional diced peppers or jalapenos for heat.
- Any bean works here, but don't omit the lentils. Try black beans, chickpeas, dark red kidney beans, etc.
- This is a gently spicy vegetarian chili. For a less spicy option, cut the chipotle chili powder in half or omit it entirely.
- I use a 4.5-quart slow cooker but this recipe also works in 4-quart, 6-quart, and larger slow cookers.
- If the lentils aren't completely tender after 8 hours, adjust the heat to high and continue cooking until they are ready, which should be no more than an hour.
FAQ
Yes, this recipe can be made more quickly on the stovetop. I recommend sauteing the onion and garlic over medium heat for about 6 minutes, then add in the remaining ingredients. Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer over medium-low. Cover and simmer until the lentils are tender, about 25 to 30 minutes. Continue simmering to develop flavors, as desired.
I recommend low heat for lentil chili because it cooks the lentils more evenly. I tested this recipe on high heat and it took about 6 hours to cook all of the lentils fully.
I don't recommend using canned lentils because the amount of broth used in the chili would need to be adjusted.
Storage tips
- Storage: Let the chili cool to room temperature before transferring to the fridge. The chili cools more quickly if removed from the crock pot crock, which retains a lot of heat.
- The chili keeps well for 3 to 4 days, and actually tastes even better the next day.
- Freezing: Let the chili cool completely before transferring it to air-tight freezer containers. Freeze for up to 3 months. Let thaw completely overnight in the fridge, or for about 12 hours.
- Reheating: Reheat individual portions in the microwave and larger portions on the stovetop over medium heat. Stir occasionally, until heated through, about 6 to 8 minutes.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Vegetarian Lentil Slow Cooker Chili
Ingredients
- ⅔ cup dry brown lentils
- 15 ounce can light red kidney beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 1 small sweet yellow onion diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt
- 15 ounces diced fire roasted tomatoes
- 8 ounces tomato sauce
- 3 ½ cups vegetable broth
- optional toppings: cheddar cheese, sour cream, cilantro
Instructions
- Rinse the lentils well under cool running water. Remove any debris.
- To a 4-quart or larger slow cooker add the lentils, drained beans, diced onion, diced pepper, garlic, cocoa powder, cumin, chipotle chli powder, chili powder, and salt. Stir to combine.
- Pour in the tomatoes with their juices, tomato sauce, and vegetable broth. Stir again.
- Put the slow cooker lid in place. Adjust heat to "low" and cook for 8 hours. Test a few lentils to ensure that the chili is fully cooked. If not, increase the heat to high and continue slow cooking until ready.
- Serve topped with cheddar cheese, cilantro, and sour cream.
Amanda says
It was easy and tasted great!
Cassidy Reeser says
Awesome! Thank you for the review 🙂