Hearty Slow Cooker Vegan Chili (with lentils)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and hearty lentil and kidney bean chili made in the slow cooker with vegetables, tomatoes, and warming spices. Naturally vegan and budget-friendly. A comforting plant-based dinner that freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 medium bell pepper, any color, diced
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced small
- 4 garlic cloves, minced
- 1 cup dry green lentils
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can crushed tomatoes or tomato sauce
- 1 (14-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 2 tablespoons coconut oil (may substitute avocado oil or olive oil)
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 3-4 cups vegetable broth
- Fine salt and black pepper to taste
- Optional: Cayenne pepper or chipotle pepper powder for additional heat
- Optional for Topping: Thinly sliced green onions, fresh cilantro, jalapeno slices, diced or sliced avocado, and/or lime wedges
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 625mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.