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.
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:
- 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.
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
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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