🌱 Slow Cooker Lentil, Bean, and Veggie Chili
Serves: 4–6 | Cook time: 6–8 hrs on Low or 3–4 hrs on High
Ingredients
• 1 Tbsp olive oil (for optional step)
• 1 onion, diced
• 1–2 bell peppers, diced
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp oregano
• 1 cup dried red lentils, rinsed
• 1 can (15-19oz) chickpeas, drained & rinsed
• 1 cup- 1 can black beans drained & rinsed
• 1 can (28 oz / 796 mL) crushed tomatoes
• 2 cups vegetable broth
• Salt & pepper, to taste
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Instructions
1. Optional flavor boost
If you have time, sauté onion, bell peppers, and shredded carrots in olive oil for 3–4 minutes over medium heat. Add garlic and spices, cooking 1 minute until fragrant.
2. Load the slow cooker
Add all ingredients to the slow cooker. Stir well.
3. Cook
• Low: 6–8 hours
• High: 3–4 hours
Lentils should be tender but not mushy.
4. Taste & adjust
Add salt, pepper, or more chili powder if you want extra kick. If too thick, add a splash of broth or water.
5. Serve
Top with avocado slices, shredded cheese, fresh cilantro, or a dollop of sour cream (or plant‑based yogurt).
by vraylanse
2 Comments
🌱 Slow Cooker Lentil, Bean, and Veggie Chili
Serves: 4–6 | Cook time: 6–8 hrs on Low or 3–4 hrs on High
Ingredients • 1 Tbsp olive oil (for optional step) • 1 onion, diced • 1–2 bell peppers, diced • 1 cup shredded carrots • 3 cloves garlic, minced • 1 tsp smoked paprika • 1 tsp chili powder • 1 tsp cumin • ½ tsp oregano • 1 cup dried red lentils, rinsed • 1 can (15-19oz) chickpeas, drained & rinsed • 1 cup- 1 can black beans drained & rinsed • 1 can (28 oz / 796 mL) crushed tomatoes • 2 cups vegetable broth • Salt & pepper, to taste
⸻
Instructions 1. Optional flavor boost If you have time, sauté onion, bell peppers, and shredded carrots in olive oil for 3–4 minutes over medium heat. Add garlic and spices, cooking 1 minute until fragrant. 2. Load the slow cooker Add all ingredients to the slow cooker. Stir well. 3. Cook • Low: 6–8 hours • High: 3–4 hours Lentils should be tender but not mushy. 4. Taste & adjust Add salt, pepper, or more chili powder if you want extra kick. If too thick, add a splash of broth or water. 5. Serve Top with avocado slices, shredded cheese, fresh cilantro, or a dollop of sour cream (or plant‑based yogurt).
Lentils slow cook so well. They’re a great healthy protein source. Highly recommend everyone try them.
Here is my current favourite:
Lentil Stew Recipe – 487 kcal (per serving)
800ml of water (with herbs/gravy/pepper/stock)
Red lentils (700g): 133 kcal
Peas (150g): 17 kcal
Potatoes (600g): 66 kcal
Chicken thighs (1kg, skinless): 236 kcal
Onion (150g): 9 kcal
Broccoli (150g): 7 kcal
Mushrooms (100g): 3 kcal
Chicken stock cubes: 4 kcal
Gravy granules (2 tbsp ~ 20g): 9 kcal
Black pepper (1 tsp): 1 kcal
Garlic paste (1 tbsp): 2 kcal
Salt: 0 kcal