Description
A hearty, protein-packed vegetarian chili made with lentils and bold taco seasonings. This slow cooker recipe is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 2 cups dried green or brown lentils, rinsed and picked over
- 1 large yellow onion, diced (about 2 cups)
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium vegetable broth
- 1 can (4 oz) diced green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 bay leaves
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- 2. Transfer the sautéed vegetables to your slow cooker. Add the rinsed lentils, crushed tomatoes, diced tomatoes with their juice, tomato sauce, vegetable broth, and diced green chiles. Stir to combine all ingredients evenly.
- 3. In a small bowl, mix together chili powder, cumin, paprika, oregano, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add this spice mixture to the slow cooker along with the bay leaves.
- 4. Stir everything thoroughly to ensure the spices are well distributed.
- 5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chili is done when the lentils are tender and the mixture has thickened considerably.
- 6. About 30 minutes before serving, taste and adjust seasonings. Remove the bay leaves. If the chili seems too thin, remove the lid and continue cooking on high for 15-20 minutes to reduce excess liquid.
- 7. Stir in lime juice and fresh cilantro just before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Use green or brown lentils for best texture – red lentils will break down too much. Chili tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 12g
- Sodium: 680mg
- Fat: 3g
- Carbohydrates: 52g
- Fiber: 20g
- Protein: 18g