Slow Cooker Vegetarian Lentil Chili
By Beth Moncel · Budget BytesPublic
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This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars!
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Servings
- 6
Recipe source
This recipe was taken from Slow Cooker Vegetarian Lentil Chili · by Beth Moncel. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 6 people
- 1yellow onion
- 2 clovegarlic
- 115oz. can petite diced tomatoes (with juices)
- 16oz. can tomato paste
- 115oz. can black beans, drained
- 115oz. can kidney beans, drained
- 1 cupbrown lentils, uncooked
- 1 tbspchili powder
- 1 tspsmoked paprika
- 1 tspground cumin
- 0.5 tsponion powder
- 0.25 tspgarlic powder
- 0.25 tspcayenne pepper
- 0.5 tspsalt
- —freshly cracked black pepper
- 2 tbspcoconut oil*
- 4 cupvegetable broth
Steps
- 1
Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker along with all the other ingredients and stir to combine.
- 2
Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth).
- 3
Serve the chili hot, with your favorite toppings.
Per portion
- Calories
- ~59 kcal
- Protein
- ~0.7 g
- Fat
- ~4.6 g
- Carbs
- ~3.9 g
- Fiber
- ~0.5 g
- Sodium
- ~660.6 mg
5 ingredients still need USDA food links. 6oz. can tomato paste, chili powder, ground cumin, onion powder, garlic powder, cayenne pepper, freshly cracked black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.
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