Slow Cooker Vegetarian Lentil Chili

4.86 from 111 votes

Slow Cooker Vegetarian Lentil Chili

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 Time10

Cook Time4

Total Time4 10

Course: Dinner, Lunch, Main Course

Cuisine: American

Total Cost: $4.64 recipe / $0.77 serving

Servings: 1.5 cups each

Calories: 368.75kcal

Equipment

Slow Cooker

Ingredients

1 yellow onion $0.33
2 cloves garlic $0.16
1 15oz. can petite diced tomatoes (with juices) $0.48
1 6oz. can tomato paste $0.48
1 15oz. can black beans, drained $0.59
1 15oz. can kidney beans, drained $0.59
1 cup brown lentils, uncooked $0.70
1 Tbsp chili powder $0.30
1 tsp smoked paprika $0.10
1 tsp ground cumin $0.10
1/2 tsp onion powder $0.05
1/4 tsp garlic powder $0.03
1/4 tsp cayenne pepper $0.03
1/2 tsp salt $0.02
freshly cracked black pepper $0.03
2 Tbsp coconut oil* $0.13
4 cups vegetable broth $0.52

Instructions

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.
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).
Serve the chili hot, with your favorite toppings.

See how we calculate recipe costs here.

Notes

*I like to use coconut oil because it has a similar mouth feel to animal fat, but it does give a slight coconut aroma to the chili. Feel free to use your favorite oil or fat in its place.

Nutrition

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