Hearty Slow Cooker Vegan Chili (with lentils)

Rich and hearty and easy on the budget, this Slow Cooker Vegan Chili with Lentils is a great way to add more plant-based nutrition to your weeknight dinner rotation. 

Prep: 15 mins.Cook: 8-10 hours (LOW), 4-5 hours (HIGH)Total: Varies
Servings: 10 cups 1x


  • 1 medium bell pepper, any color, diced
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced small 
  • 4 garlic cloves, minced
  • 1 cup dry green lentils
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can crushed tomatoes or tomato sauce
  • 1 (14-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 2 tablespoons coconut oil (may substitute avocado oil or olive oil)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 34 cups vegetable broth
  • Fine salt and black pepper to taste
  • Optional: Cayenne pepper or chipotle pepper powder for additional heat
  • Optional for Topping: Thinly sliced green onions, fresh cilantro, jalapeno slices, diced or sliced avocado, and/or lime wedges


  1. To a 6-quart slow cooker, add the bell pepper, onion, carrots, lentils, kidney beans, crushed tomatoes, diced tomatoes, green chiles, coconut oil, chili powder, paprika, and cumin. Stir to combine. 
  2. Add 3 cups of broth and stir well. 
  3. Place the lid on the slow cooker and cook for 8-10 hours on low or 4-5 hours on high or until lentils are tender. Add additional 1 cup broth, if desired, for a thinner consistency.
  4. Serve with desired toppings. Leftovers may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.

Nutrition Information

  • Serving Size: 1/8 of recipe (1 1/4 cups)
  • Calories: 233
  • Fat: 4 g
  • (Sat Fat: 3 g)
  • Sodium: 625 mg
  • Carbohydrate: 39 g
  • (Fiber: 9 g
  • Sugar: 10 g)
  • Protein: 11 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom

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