Description
A hearty and flavorful slow cooker lentil chili packed with vegetables and spices. Perfect for a cozy, nutritious meal that’s easy to prepare and vegetarian-friendly.
Ingredients
1 cup dried brown lentils, rinsed and drained
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (14.5 ounces) can diced tomatoes, with juices
1 (15 ounces) can tomato sauce
1 cup vegetable broth
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (15 ounces) can black beans, drained and rinsed
1 (15 ounces) can kidney beans, drained and rinsed
Instructions
Add the rinsed lentils, diced onion, minced garlic, diced red bell pepper, and diced green bell pepper to the slow cooker.
Pour in the diced tomatoes with their juices, tomato sauce, vegetable broth, and water.
Add chili powder, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover the slow cooker and cook on low for 6 hours, or until the lentils are tender.
About 30 minutes before serving, stir in the drained and rinsed black beans and kidney beans.
Cover and continue cooking on low for the remaining 30 minutes to heat the beans through.
Stir the chili before serving and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours