Vegetarian Lentil Chili

Written by Published on in Dinner, Lunch, Soups, Vegetarian

A healthy and flavourful vegetarian dish for those cold nights!

Prep Time 10 minutes
Cook Time 5 hours
Servings 6 servings
Calories 284 kcal

Ingredients

  • 1 cup diced onion
  • 1 tsp avocado oil (or olive oil)
  • 1 bell pepper diced
  • 1 jalapeno pepper diced
  • 2.5 cups vegetable broth (or chicken broth if needed)
  • 15 oz canned tomato sauce or crushed tomatoes
  • 1/2 cup of your favourite salsa
  • 1 TBSP tomato paste
  • 15 oz can black beans (drained + rinsed)
  • 15 oz can pinto beans (drained + rinsed)
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
Optional toppings!
  • crushed tortilla chips
  • shredded cheddar or mex-blend cheese
  • sliced or diced jalapeños
  • chopped red onion
  • pico de gallo
  • sliced avocado
  • fresh cilantro
  • sour cream or greek yogurt

Directions

SlOW COOKER INSTRUCTIONS:

  1. First chop your veggies and measure out the ingredients.
  2. Next add everything except the toppings.
  3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
  4. Add all your favorite toppings and dive in!

Thanks to Peas and Crayons for the recipe!

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