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(This post has been updated from the original January 2018 version to give you a better experience) This
vegetarian chili recipe is perfect if you’re trying to make healthier, tastier choices, but love comfort food too much! Like my coconut chickpea curry recipe, it’s also inadvertently vegan, ideal for those of you who participate in Veganuary! All made in the slow cooker for ease, this easy chili recipe is CRAZY delicious, very filling and ridiculously simple to make. With minimal hand time and almost no pots to wash, this meal is ideal for lunch or dinner, hassle-free. Sounds good, doesn’t it? Well, it is!
<img src="https://kitchenmason.com/wp-content/uploads/2018/01/Easy-Slow-Cooker-Vegetarian-Chili-Recipe-42.jpg" alt="vegetarian chili in
a slow cooker” />
If you’re a fan of crazy slow cooker recipes, you should also check out my slow cooker meatball recipe! You don’t even need to precook the dumplings and it tastes amazing!!
Anyway, let’s get back to this beautiful slow cooking vegetarian chili recipe. Not only is it healthy, incredibly delicious, and filling, but it also freezes very well. This makes it a perfect lunch for those cold winter days! I’ve taken both this and an epic lentil dahl to work on my thermos on many occasions and whenever my colleagues get jealous of how amazing it smells. (While enjoying how amazing it tastes!) It’s also a great meal on weekdays.
Tips for vegetarian chili recipes
- Be sure to chop the carrots quite small, as they take much longer to cook compared to the other ingredients. The bigger they are, the longer they will take: the smaller they are, the less time they will take.
- If you are stocking your freezer, pack/pack them in individual size portions. That way you will create as little waste as possible.
- Do not replace red lentils with another color. Split red lentils are one of the most absorbent, and if you swap them for another, you’re likely to get a fairly watery chili.
- Not a fan of beans? You can try exchanging them for red beans, pinto beans or cannellini beans.
- Do you want a very hearty dinner? Top a baked potato with a load of this chili, spread with cheese and enjoy!
Easy Slow Cooker Vegetarian Chili Recipe
Here’s what you’ll need to serve 5-6. (Yields approx 2kg.)
3 x carrots, peeled and finely chopped 2 x celery sticks, finely chopped 2 x small onions, finely chopped 3 x
- garlic cloves, chopped
- 1x 39g (1.5 oz) packet chili seasoning *
- 150g (3/4 cup) dried red lentils split
- salt and pepper
- chopped
- tomatoes 1 x 400g (14 oz) can beans
- ,
- Drained and rinsed
- 550ml (2 + 1/4 cup) vegetable broth
2 x 400g (14 oz) cans
* You can easily use the same amount of a homemade chili seasoning. See end of post for the recommended recipe.
To serve
- sour cream
- chopped fresh parsley
,
optional, optional
essential equipment
3.5-liter slow cooker First things first, if you haven’t already, prepare all the vegetables (3 x carrots, 2 x celery sticks, 2 small onions and 3 x garlic cloves) and place them in the
- slow
cooker along with chili seasoning (39 g | 1.5 oz) and lentils (150g | 3/4 cup). Add a generous pinch of salt and pepper as well.
Then pour the canned tomatoes (2 x 400g | 14
oz cans), beans (1 x 400g | 14 oz can) and 300ml [1 + 1/4 cup] of the vegetable broth. (Save the remaining 250 ml [1 cup] for later.) Stir everything very well, then turn on your slow cooker over low heat and cook for 5-6 hours.
When the cooking time is over, it will appear a little dry. That’s because lentils have done their job and thickened everything very well. (No one likes a watery chili!) All that’s left to do is give it a good stir, then gradually add the remaining 250 ml (1 cup) of vegetable broth.
<img src="https://kitchenmason.com/wp-content/uploads/2018/01/Easy-Slow-Cooker-Vegetarian-Chili-Recipe-3.jpg" alt="vegetarian chili in a
slow cooker
” />
Now you should have a beautiful vegetarian/vegan chili that has the perfect consistency, smells amazing, and basically begs you to eat it!
Top with a generous tablespoon of sour cream and maybe some grated cheese if you want. Feeling elegant? Sprinkle some parsley on top. It actually freezes very well too, so it would be a brilliantly convenient and healthy way to stock your freezer! Amazing on jacket potatoes or just plain – this vegetarian chili recipe will be one that will hold your own in your life. I guarantee it!
Speaking of amazing recipes that will stay firmly in your life… I’m just going to leave this slow pot teriyaki chicken recipe link here for you. (This is a click you will NOT regret!)
Have you made this recipe? I’d love to know! Share your wins and cooking questions in the comments below or tag me on any social network.
On another note, if you prefer to make your own chili seasoning, here’s a great recipe from My Baking Addiction.
Did you love this recipe? Pin It!
<img src="https://kitchenmason.com/wp-content/uploads/2018/01/Easy-Slow-Cooker-Vegetarian-Chili-Recipe-7-PINTEREST8.jpg" alt="vegetarian chili in a slow cooker
and bowl” />
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is caring!
