This slow cooker red lentil chili is a simple, comforting one-pot meal. Toss the ingredients into the slow cooker and let it simmer, or make a quick stovetop version in about 30 minutes. It’s ideal for busy weeknights, meal prep, or a cozy lunch on a chilly day.
The chili is thick, hearty and satisfying. It reheats well and often tastes even better the next day, making it a reliable choice for leftovers or batch cooking.
Why You’ll Love Red Lentil Chili
This red lentil chili is versatile, nutritious, and easy to adapt. It’s great for meal prep, freezer-friendly, and comes together with pantry staples. Highlights include:
- Vegan, gluten-free, oil-free, and made with no added sugar
- A thick, comforting texture that still feels light
- High in plant-based protein and fiber
- Easy to customize with different vegetables, beans, or spices
- Minimal hands-on time — set it and forget it in the slow cooker
Top your bowl with avocado, sour cream or a squeeze of lime, and serve with tortilla chips or crusty bread.
Ingredient Notes
- Diced tomatoes: Use canned diced tomatoes with their juices. Fire-roasted tomatoes add extra depth.
- Onion: White or yellow onions are preferred, though red onion will work in a pinch.
- Spices: Chili powder, ground cumin, paprika and oregano form the base. Smoked paprika adds a subtle smokiness. Add cayenne or red pepper flakes to increase heat. The recipe already includes a jalapeño; remove seeds to reduce spice.
- Bell peppers: Any color is fine; mixing colors improves flavor and appearance.
- Red lentils: Red lentils break down and create a creamy texture. Brown or green lentils can be substituted but will remain firmer and may require longer cooking.
- Vegetable broth: Any store-bought or homemade broth, or a diluted bouillon, will work.
- Tomato paste: Boosts tomato flavor and body; tomato sauce can be used if needed.
The full ingredient list with measurements appears in the recipe section below.
Additions & Variations
- Toppings: Avocado, tortilla chips, cilantro, sour cream, cheddar or dairy-free cheese, green onions, lime, salsa, or hot sauce.
- Beans: Stir in 1–2 cans of chickpeas, black beans, kidney beans, or pinto beans for added texture and protein.
- Sweet potato: Add up to 2 cups peeled and cubed sweet potato for sweetness and substance.
- Serving: Serve with toasted or buttered bread, cornbread, or over rice for a heartier meal.
How to Make Slow Cooker Red Lentil Chili
Step 1. Chop the bell peppers, carrot, garlic, jalapeño and onion into small, even pieces. Place them into the slow cooker.
Step 2. Add the remaining ingredients — diced tomatoes, tomato paste, red lentils, spices and vegetable broth. Stir to combine so the lentils are evenly distributed.
Step 3. Cook on high for about 3 hours, or on low for 5–6 hours, until the lentils are tender and the chili has thickened. Slow cooker times may vary; check texture and adjust liquid as needed.
Serve hot with your favorite toppings such as sliced jalapeño, hot sauce, sour cream, salsa or tortilla chips.
Recipe FAQs
Yes. Sauté the onions and garlic in a splash of broth for 5 minutes, add the remaining ingredients, bring to a gentle simmer and cook 25–30 minutes until the lentils are tender and the chili is thick.
Yes. Use the sauté function to soften the aromatics for 5–6 minutes, add the remaining ingredients, seal the lid and cook on high pressure for about 7 minutes. Allow a natural pressure release for 10 minutes before opening.
Cool, then transfer to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge if frozen and reheat on the stovetop or in the microwave until warmed through.
Yes. Brown or green lentils can be substituted, but they remain firmer and may need a longer cook time. Texture and thickness will differ from red lentils.
More Soups and Stews
- Chickpea Noodle Soup (one pot, 30 minutes)
- 3 Bean Chili
- Easy Vegan Chili
- Red Lentil Tomato Soup
- Curried Red Lentil Soup
If you try this recipe, please leave a comment and rating below — feedback helps others discover the recipe and is greatly appreciated. Thanks for cooking along!
Slow Cooker Red Lentil Chili
Ingredients
- 1 medium white or yellow onion, diced (approx. 2 cups or 300 g)
- 2 bell peppers, any colour, seeds removed and diced
- 1 carrot, peeled and diced (about 1 cup chopped, 150 g)
- 1 jalapeño, de-seeded and minced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tsp regular or smoked paprika
- 1 28 oz. can diced tomatoes with juices
- 2 tablespoons tomato paste (about 30 g)
- 3–4 cups vegetable broth (approx. 750 mL)
- 2 cups dry red lentils (about 370 g)
- Sea salt and black pepper, to taste
Instructions
- Add all ingredients to the slow cooker and stir to combine so the lentils are evenly distributed.
- Cook on high for 3 hours or on low for 5–6 hours, until the lentils are tender and the chili has thickened. Slow cooker times vary; check the texture and add a little more broth if needed.
- Serve immediately with your preferred toppings: avocado, sour cream or a dairy-free alternative, shredded cheese, green onion, salsa or a squeeze of lime.
Notes
Start with 3 cups of broth and check after a couple of hours. Depending on your slow cooker and desired thickness you may need between 2.5 and 4 cups of broth.
Customize by adding 1–2 cans of beans for texture or up to 2 cups cubed sweet potato for a sweeter, heartier chili.
Store cooled leftovers in a sealed container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Nutrition
Originally published on November 27, 2018.