Description
This easy vegan lentil chili is perfect for any day of the week, especially since it’s a slow cooker recipe.
Ingredients
Scale
- 1/2 cup white onion, diced
- 3 jalapenos, seeded and diced
- 1/2 cup yellow bell pepper, diced
- 6 oz. can of tomato paste
- 14.5 oz can of diced tomatoes (do NOT drain)
- 15.5 oz can of black beans, drained and rinsed
- 1 cup green lentils, uncooked
- 2 tbsps coconut oil
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- green onions, optional* for garnish
Instructions
- Add all of the ingredients to the slow cooker and stir.
- Cover the slow cooker with the lid, and cook on high for 4 hours or low for 8 hours. When fully cooked, the lentils should be tender.
- Add additional salt and ground black pepper if necessary. Make sure to taste it first as the level of salt can vary based on the broth you used.
- Garnish with green onions and serve with a side of warm bread or crackers.
Notes
Makes about 6 large servings
Leftovers can be stored in an airtight glass storage container in the fridge for 4 days.
- Prep Time: 10 mins
- Cook Time: 4 hrs on high
- Category: Vegan
- Method: Slow Cooker
Keywords: Easy Vegan Lentil Chili