Why You’ll Love this Slow Cooker Lentil Chili Recipe
When you crave a hearty, comforting meal, this Slow Cooker Lentil Chili is the perfect solution.
I love how effortless it’s to prepare—just chop, toss everything in the slow cooker, and let it do its magic. The aroma fills my home, making it feel warm and inviting.
It’s packed with protein and fiber, so I feel good about indulging. Plus, it’s versatile; you can adjust the spice level to your taste.
Whether I’m enjoying a cozy night in or hosting friends, this chili always impresses. Trust me, you’ll love it just as much as I do!
Ingredients of Slow Cooker Lentil Chili
When it comes to whipping up a delicious and comforting meal, the ingredients you choose are everything. For this Slow Cooker Lentil Chili, you’ll need a mix of fresh veggies, hearty legumes, and a few flavorful spices that come together to create a dish that warms the soul.
It’s the kind of recipe that makes you feel accomplished in the kitchen without needing to be a master chef. So, let’s gather our ingredients and set ourselves up for chili greatness.
Here’s what you’ll need:
- 2 large onions, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 1 tablespoon oil (for sautéing)
- 3 garlic cloves, finely chopped
- 1 1/2 cups green lentils
- 3 small red chilies, finely chopped
- 1 teaspoon harissa (for a bit of a kick)
- 1 teaspoon ground cumin
- 2 (400 g) cans chopped tomatoes with juice
- 500 ml vegetable stock
- 2 (400 g) cans red kidney beans, rinsed and drained
- 2 tablespoons concentrated tomato paste
- Salt and ground black pepper, to taste
Now, before you rush off to the store, let’s chat about a few of these ingredients. First off, if you’re not a fan of spice, you can totally adjust the heat by using fewer chilies or skipping the harissa.
And if you’re feeling adventurous, try adding a different type of bean or some corn for extra texture. Don’t sweat it if you don’t have fresh garlic; garlic powder works too, but fresh has that unbeatable zing.
How to Make Slow Cooker Lentil Chili
Alright, let’s plunge into making this hearty Slow Cooker Lentil Chili. First things first, grab your 1 tablespoon of oil and heat it up in a large skillet over medium heat. You want to get it nice and warm before tossing in those 2 large onions, diced, along with 2 large carrots, peeled and diced, and 2 celery ribs, diced. The goal here is to gently fry these veggies for about 8 minutes, until they soften and start to get all cozy with each other. You know, that smell when veggies hit the pan? That’s the good stuff.
Once your onion, carrot, and celery mixture is all soft and fragrant, it’s time to add in the flavor bomb: 3 finely chopped garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of harissa, and those 3 small red chilies, finely chopped if you’re feeling feisty. Stir it all together and give it a minute to let the spices bloom, which is just a fancy way of saying we want those flavors to mingle.
Now, toss in 1 ½ cups of green lentils, 2 cans (400g each) of chopped tomatoes with their juice, 2 tablespoons of concentrated tomato paste, and 500 ml of vegetable stock. Stir everything well, and then bring it to a simmer, watching as it transforms into a vibrant, saucy mix.
Now, here comes the easy part: transfer your simmered goodness into a slow cooker. Set it on low and let it work its magic for about 6 to 8 hours. I usually like to set mine in the morning and let it do its thing while I go about my day. It’s such a relief knowing dinner is taken care of, isn’t it?
About 30 minutes before serving, add in those 2 cans (400g each) of rinsed and drained red kidney beans. Give it a taste and season with salt and ground black pepper to your liking. There you go, a bowl of warmth and comfort waiting for you at the end of the day. And if you’re like me, you’ll probably have seconds—because who can resist a good chili?
Slow Cooker Lentil Chili Substitutions & Variations
If you’re looking to customize your Slow Cooker Lentil Chili, there are plenty of tasty substitutions and variations to explore.
For a heartier texture, try adding diced sweet potatoes or butternut squash. If you want more heat, toss in some jalapeños or a dash of cayenne pepper.
You can also switch up the beans—black beans or pinto beans work great too. Instead of harissa, experiment with chipotle in adobo for a smoky flavor.
For a vegan twist, use coconut milk instead of vegetable stock. Don’t hesitate to mix in your favorite veggies or spices to make it uniquely yours!
What to Serve with Slow Cooker Lentil Chili
While enjoying a warm bowl of Slow Cooker Lentil Chili, I find that certain accompaniments can truly elevate the meal. A dollop of creamy sour cream adds richness, while freshly chopped cilantro brings a burst of freshness.
I love serving it with crusty bread or warm cornbread for dipping. For a crunchy contrast, tortilla chips or a simple side salad work wonders too. If I’m in the mood for something spicy, pickled jalapeños are my go-to.
Finally, a sprinkle of shredded cheese melts beautifully on top, enhancing the flavors and making every bite even more satisfying. Enjoy!
Additional Tips & Notes
Wondering how to make your Slow Cooker Lentil Chili even better? First, experiment with spices! Adding smoked paprika or a dash of cayenne can elevate the flavor.
I also love tossing in a handful of spinach or kale during the last hour for added nutrition. If you’re after a creamier texture, blend a portion of the chili before serving. Don’t forget to adjust the salt and pepper to your liking!
Finally, topping it with avocado or a dollop of sour cream right before serving adds a delightful finish. Enjoy your delicious, hearty chili!