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+ servings
5 from 1 vote

Slow Cooker Two Lentil Chili

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


  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 poblano pepper, seeded and chopped
  • 1 bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 small sweet potato, cubed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon molasses (optional)
  • 28- ounces fire-roasted, diced tomatoes (or two 14-ounce cans)
  • 1/4 cup tomato paste
  • 1 cup red lentils
  • 1 cup brown or green lentils
  • 4 cups low sodium vegetable broth or water

Topping suggestions:

  • Avocado hot sauce, Cashew cream, vegan shredded cheese, pickled peppers, etc.!


  • Place all ingredients in a 6-quart slow cooker. Cook on low heat for 8 hours. When the chili is finished, stir in a little extra water if it's too thick for your liking. Serve.
  • To prepare the chili over the stove, heat a tablespoon oil in a large soup pot over medium heat. Add the onions and peppers and sauté for five minutes, till the onions are clear and soft. Add the garlic and sauté the ingredients for another two minutes, adding a tablespoon or two of water if the mixture starts to stick to the bottom of the pot. Add all remaining ingredients and bring the chili to a boil. Cover, reduce heat to low, and simmer for 30-35 minutes, or until all of the lentils are tender. Serve.


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.