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Crock Pot Vegetarian Lentil Chili

Crock Pot Vegetarian Lentil Chili: Comfort in Every Bite

This Crock Pot Vegetarian Lentil Chili is a hearty, nutritious meal featuring lentils and sweet potatoes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Avocado oil can be used for a different taste.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 3 cloves Garlic Garlic powder can replace it for a milder flavor.
  • 28 ounces Crushed Tomatoes Can substitute with diced tomatoes or tomato sauce.
  • 4 cups Vegetable Broth Use water if necessary but may lessen flavor.
Veggies
  • 2 stalks Celery Can be omitted if unavailable.
  • 1 medium Red Pepper Yellow or orange bell peppers can be used instead.
  • 1 medium Green Pepper Any other bell pepper can work.
  • 2 cups Sweet Potatoes Butternut squash can also be a substitute.
  • 2 cups Chopped Spinach Kale or any leafy greens can be used instead.
Protein & Flavor
  • 1 cup Brown Lentils Green lentils can be a substitute.
  • 1 cup Corn Frozen corn can be used or omit entirely.
  • 2 tablespoons Chili Powder Adjust based on spice preference.
  • 1 teaspoon Cumin Coriander can provide a different flavor profile.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted if needed.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Drizzle olive oil into the bottom of the slow cooker. Add diced yellow onions, minced garlic, chopped celery, red and green peppers, and sweet potatoes. Stir to combine.
  2. Sprinkle in brown lentils, corn, chili powder, cumin, smoked paprika, and salt and pepper. Stir well to ensure spices coat the lentils and veggies.
  3. Pour in crushed tomatoes and vegetable broth, mixing gently to combine all elements.
  4. Cover slow cooker and set to low heat. Cook for 8 hours until sweet potatoes are tender and lentils are soft.
  5. About 15 minutes before serving, stir in chopped spinach until it wilts.
  6. Ladle the chili into bowls and serve warm with toppings like diced avocado, fresh cilantro, or shredded cheese.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 10000IUVitamin C: 70mgCalcium: 70mgIron: 4mg

Notes

This chili is perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

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