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Slow-Cooker Lentil Chili Recipe for Comforting Weeknight Meals

A super simple dump-and-go vegetarian Crock Pot Lentil Chili that’s thick, hearty, and packed with vegetables. Ready in about 10 minutes of prep and slow-cooked for deep flavor. Cozy, filling, and perfect with all your favorite toppings.

Slow cooker lentil chili served in a bowl with spoon and topped with sour cream, cheese and jalapeño.

I love vegetarian chili, and this easy slow-cooker lentil chili quickly became a favorite when I want a comforting meal without a lot of fuss. It uses mostly pantry staples, takes minimal chopping, and the slow cooker does the rest—resulting in a rich, satisfying chili you can dress up with any toppings you like.

Why you will love this Slow Cooker lentil chili:

  • Minimal prep. Only a little chopping—onions and peppers—and then it’s mostly dumping everything into the crock pot.
  • Pantry-friendly. Most ingredients are dried lentils, canned beans, tomatoes, and seasonings you likely have on hand.
  • Hearty and protein-packed. This meatless chili is filling and provides substantial protein per serving.
  • Hands-off slow cooking. Set it and forget it—perfect for busy days when you want a warm meal waiting for you.

Recipe Ingredients:

  • Dry lentils: Brown or green lentils work well; brown or red lentils yield a softer texture while green lentils hold a bit more bite.
  • Bell peppers: Red and green are used here, but any color you have is fine.
  • Onion: Red or yellow onion, diced.
  • Tomato sauce: Canned tomato sauce (not marinara).
  • Diced tomatoes: Use unsalted or fire-roasted for a different flavor.
  • Tomato paste: Added near the end to adjust thickness.
  • Kidney beans: Canned, drained (dark or light). Black or pinto beans are good swaps.
  • Vegetable broth: To thin if needed.
  • Spices: Chili powder, cumin, paprika (smoked preferred), oregano, crushed red pepper, salt, and pepper.
  • Garlic: Freshly minced cloves for best flavor; garlic powder can be used in a pinch.

Step-By-Step Instructions:

Lentils, kidney beans, green peppers, spices and other chili ingredients arranged in crock pot before cooking.
Lentil chili ingredients stirred together in slow cooker pot with wooden spoon before cooking.
Lentil chili ingredients stirred together in slow cooker pot with wooden spoon before cooking with tomato paste added on top.
Slow cooker lentil chili prepared in pot with wooden spoon.
  • Combine all ingredients in the slow cooker except the tomato paste. Start with most of the tomato sauce and add more later if you like.
  • Cook on LOW for 6–8 hours or on HIGH for 4–6 hours, until the lentils are tender.
  • About 15–30 minutes before serving, stir in the tomato paste to thicken. Add extra broth 1/4 cup at a time if the chili becomes too thick.
  • Serve with your favorite toppings.

Recipe Tips

  • Keep extra broth nearby. Lentils can absorb liquid as they cook—add broth in small amounts to reach your preferred consistency.
  • Choose lentils for texture. Green lentils hold their shape and stay slightly chewy; red or brown lentils break down more for a softer chili.
Bowl of lentil chili with spoon scooping into it.

Storage:

This chili often tastes better the next day after flavors meld. Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze: cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Portion into single servings for easy reheating later.

Favorite Toppings:

Toppings elevate this vegetarian lentil chili—try any of the following:

  • Shredded cheddar or your favorite cheese
  • Fresh cilantro
  • Sliced jalapeños
  • Plain Greek yogurt or sour cream
  • Tortilla chips or Fritos
  • Cubed avocado
  • Green onion or sliced black olives
  • A drizzle of hot sauce
  • Pickled red onions

Other Chili Recipes:

  • Butternut Squash Chili
  • Slow Cooker Sweet Potato Chili
  • Pumpkin Quinoa Chili
  • Crockpot Creamy White Chicken Chili
  • Simple Turkey Chili

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Easy Crock Pot Lentil Chili

A simple dump-and-go crock pot lentil chili that is thick, hearty, and veggie-packed. Prep in about 10 minutes and slow cook for rich flavor.
Lentil chili in bowl with beans and peppers and topped with cheese and other toppings with spoon scooping into the bowl.
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6

Ingredients

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 1/4 cups dried lentils, rinsed
  • 2 cans kidney beans (15 oz)
  • 2 cans diced tomatoes, not drained (15 oz)
  • 2 cans tomato sauce (15 oz)
  • 1 1/2 cups vegetable broth
  • 1 1/2 tbsp chili powder
  • 2–3 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp paprika (smoked preferred)
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/2 tsp cracked pepper
  • 2 tbsp tomato paste

Instructions

  • Add all ingredients except the tomato paste into the slow cooker. Start with most of the tomato sauce and add more if desired.
  • Cover and cook on HIGH for 4–6 hours or LOW for 6–8 hours, until lentils are tender.
  • About 15–30 minutes before serving, stir in the tomato paste to thicken. If the chili becomes too thick, add broth a little at a time to reach the desired consistency.
  • Serve with your favorite toppings.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months.
  • Consistency: Keep extra broth on hand and add 1/4 cup at a time if the chili thickens too much.
  • Lentil choice: Green lentils stay firmer; red or brown lentils soften more and produce a creamier texture.

Nutrition

Calories: 351 kcal, Carbohydrates: 64 g, Protein: 23 g, Fat: 2 g, Fiber: 25 g. Nutrition is an approximation.

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