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–+ servings
An angled image of a shallow white bowl, which is being used to hold a plant-based lentil chili and garnishes.
5 from 2 votes

Slow Cooker Two Lentil Chili

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yields: 8 servings

Ingredients

  • 1 large white or yellow onion, chopped
  • 2 jalapeno peppers, trimmed, seeded, and finely chopped
  • 1 poblano pepper, trimmed, seeded, and chopped
  • 1 bell pepper, trimmed, seeded, and chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, cubed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • Pinch crushed red pepper flakes
  • 1 tablespoon blackstrap molasses (optional)
  • 3 cups fire-roasted, diced tomatoes (one 28-ounce / 400g can tomatoes, with their juices)
  • 1/4 cup tomato paste (60g)
  • 1 cup red lentils (200g)
  • 1 cup brown or green lentils (200g)
  • 4 cups vegan chicken-style broth, vegetable broth, or water (1 qt; more as needed)

Optional topping suggestions:

Instructions

Slow cooker instructions

  • Place all ingredients in a 6-quart slow cooker. Cook on the low heat setting for 8 hours or high heat for 4 hours.
  • When the chili is finished, check the consistency. Add additional broth or water if needed, to reach a consistency that you like. Taste the chili and adjust lime juice, salt, and crushed red pepper to taste. Serve with accompaniments of choice.

Stovetop cooking instructions

  • To prepare the chili over the stove, heat a tablespoon of avocado oil in a large, heavy-bottomed pot over medium heat. Add the onions and peppers. Sauté for five minutes, stirring often, or until the onions are translucent and all vegetables are tender.
  • Add the garlic to the pot. Sauté the ingredients for another minute, stirring constantly, until the garlic is fragrant.
  • Add all remaining ingredients to the pot. Bring the mixture to a boil. Cover, turn the heat to low, and simmer for 35-40 minutes, or until all of the lentils are tender. Taste the chili and adjust lime juice, salt, and crushed red pepper to taste. Serve with accompaniments of choice.

Notes

Chili leftovers will keep for up to 5 days in an airtight container in the fridge. They can be frozen for up to 1 month.