Go Back
Delicious crockpot veggie lentil chili served in a bowl

Crockpot Veggie Lentil Chili

A cozy, hands-off weeknight dinner that fills the house with warming spices and rich, savory aroma. This hearty crockpot lentil chili satisfies both meat-eaters and vegans alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils Use dry brown or green lentils for best texture.
  • 1 can diced tomatoes Choose a quality can with no added sugar.
  • 1 piece bell pepper, chopped
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth Use low-sodium broth for taste control.
  • 1 teaspoon cumin Toast briefly in a dry pan for extra flavor.
  • 1 teaspoon chili powder
  • Optional toppings: avocado, cilantro, or lime For serving.

Method
 

Preparation
  1. Rinse the lentils under cold water and drain. Place lentils in a fine-mesh sieve and wash until water runs clear.
  2. Combine lentils, diced tomatoes, bell pepper, onion, garlic, vegetable broth, cumin, chili powder, salt, and pepper in the slow cooker.
  3. Stir well to combine all ingredients.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Once done, check consistency and adjust seasoning as needed. Taste and add salt, pepper, or a splash of lime juice to brighten.
  3. Serve hot, garnished with optional toppings.

Notes

Cool completely before freezing to prevent ice crystals and preserve texture. Store in airtight containers, keeps 4–5 days refrigerated, or up to 3 months in the freezer. For thicker chili, mash a cup of lentils against the side and stir to naturally thicken.