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Slow Cooker Bean and Lentil Chili

This slow cooker bean and lentil chili is easy to make, is packed full of protein and makes great leftovers. 
Prep Time20 mins
Cook Time7 hrs
Total Time7 hrs 20 mins
Course: Main Course
Servings: 6
Calories: 305kcal


  • 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.