So let’s be real, sometimes the last thing I want to do after a long day of work is come home, chop, and cook a bunch of vegetables. I love slow cooker recipes for this reason. I can quickly throw a bunch of vegetables into the slow cooker in the morning, and when I get home, my house smells heavenly, and it feels as though there have been little dinner fairies in my kitchen while I was away. It’s the best. Now, if only I could figure out where to find the clean up fairies.
This bean and lentil chili has become a staple in my house. It is so delicious, packed full of protein, doesn’t require any oil, and makes great leftovers. What more could you want?!
The key to a great vegetarian chili is making sure you add a lot of spices. If you have certain spice flavors you love, have fun with it and try them out! I usually add some chopped jalapeño to mine, but if you don’t care for spice, you can certainly leave it out.
I serve mine with sliced avocado and Italian parsley on top, with a side of whole grain bread. I’ve also made corn bread to go on the side, which is also fantastic and gives it a southern feel.
Hope you all enjoy this meal as much as we do!
*This recipe is a bit salt heavy. Low sodium vegetable stock would be a great way to reduce the sodium for added health benefits.
This slow cooker bean and lentil chili is easy to make, is packed full of protein and makes great leftovers.
- 1 Onion Chopped
- 1 Red Bell Pepper Chopped
- 1 Green Bell Pepper Chopped
- 1/2 Jalapeno (optional) Chopped
- 2 Garlic Cloves Minced
- 28 oz. Can Crushed Tomatoes
- 14 oz. Can Chili Beans
- 14 oz. Can Kidney Beans
- 1 1/2 c. Lentils
- 3 Tbsp Chili Powder
- 3/4 Tbsp Paprika
- 3/4 Tsp Oregano
- 1 Tsp Cumin
- 1 + 1/2 Tsp Salt
- 1 Bay Leaf
- 4 c. Vegetable Broth
- 1 c. Water
- 1 Avocado Sliced
- 1 Tbsp Italian Parsley Chopped
Drain and rinse kidney beans. Leave chili beans and tomatoes in their juice.
*I have had a few questions regarding chili beans. They are just pinto beans soaked in a chili sauce. I usually find mine near the regular pinto beans. They will say "Chili Beans" on the can. I like them because they add an extra depth of flavor and thickness to the soup.
Combine all ingredients in the slow cooker. Set on low for at least 7 hours or on high for at least 4 hours.
Remove bay leaf. Serve with sliced avocado and Italian parsley on top.