Crockpot Veggie Lentil Chili
A hearty, plant-based chili that's easy to make in a slow cooker. Packed with flavor and perfect for meal prep.
Ingredients
Base Ingredients
- 1 cup lentils Brown or green lentils recommended for better texture.
- 1 can diced tomatoes Use tomatoes with basil-free seasoning.
- 1 piece bell pepper, chopped Any color bell pepper is fine.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 pieces carrots, chopped
- 1 piece zucchini, chopped Add in the last hours of cooking for better texture.
- 4 cups vegetable broth Use low-sodium broth for better control over salt.
- 1 tablespoon chili powder Use a blended chili powder for better flavor.
- 1 teaspoon cumin
- to taste Salt and pepper Adjust to taste before serving.
Instructions
Preparation
- Combine lentils, diced tomatoes (with juices), chopped bell pepper, chopped onion, minced garlic, chopped carrots, and chopped zucchini in the crockpot.
- Pour in the vegetable broth and sprinkle chili powder, cumin, salt, and pepper on top. Gently stir to distribute the spices.
Cooking
- Set the crockpot to low and cook for 6-8 hours, until lentils and vegetables are tender. Avoid lifting the lid frequently.
Finishing
- Taste the chili and adjust seasoning as needed before serving.
- If chili is too thin, cook uncovered on high for 15-30 minutes to reduce.
- Serve hot with garnishes like cilantro, avocado, or yogurt.
Notes
For storage, cool and store in airtight containers. This chili keeps well in the fridge for up to 5 days or can be frozen for 3 months. To reheat, add a splash of water or broth if needed.