Need an easy vegetarian dinner recipe that relies mostly on ingredients commonly found in your pantry? This slow cooker vegetarian chili with beans and lentils is it! Along with a few fresh vegetables, you can make this easy weeknight dinner with very little effort.
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 4people
Calories 299kcal
Ingredients
1tablespooncoconut oilavocado, canola, or other vegetable oil
1mediumonion chopped, about 1 cup
2clovesgarlic minced
1jalapeno deseeded and diced
1green bell pepperdiced, about 1 cup
1 ½cupsbeanscooked, pinto, black, red or adzuki, drained and rinsed
In a skillet heat olive oil. Add onion, garlic, bell pepper and jalapeno, sauté until softened, stirring often about 5 minutes.
Transfer veggies to slow cooker. Add beans, lentils, all the tomatoes, zucchini, chili powder, garlic powder, onion powder, red pepper flakes, oregano, cumin, and water to the pot.
Stir to combine and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Add more water if needed while the chili cooks. Stir occasionally.
When it’s done cooking, season with salt and pepper.
Serve it up in bowls topped with your favorite chili toppings. Each serving is about 1 ½ cups of chili.
Notes
Be sure to taste and adjust the seasonings to your taste! If you don't like spicy, leave out the crushed red pepper and jalapeno, or simply add it a bit at a time to reach the level of spicy you prefer.Switch it up with a variety of vegetable, beans, and lentil combinations!Use dry lentils instead of canned ones. The chili will have a better texture and the lentils will absorb more of the chili flavors as they cook.Don't forget to add some amazing toppings for extra flavor and texture.