Yes, it’s 90 degrees out, and most people don’t want to eat chilli right now. But I’m a chilli lover all year. Back in the day, I worked in an office with its AC set at 68. It felt winter all year. This is not the first time I have experienced summertime AC issues. What about the rest of you? You can bookmark this page or set up a reminder on your phone to make this delicious Slow Cooker Vegetarian Lentil chilli again in two months. 😉
It’s all about the TOPPINGS…
This Slow Cooker Vegetarian Lentil chilli recipe has been priced as it is. I like to add cheese, sour cream, avocado, and sometimes, something starchy (tortilla crackers, oyster crackers, cornbread, or crusty bread) for dipping. You can make the chilli yours by adding your favourite toppings. Also, you can use leftovers from your refrigerator!
VEGETARIAN / VEGAN
The chilli is vegan. It is vegan! I just called it vegetarian because I was picturing it with nonvegan toppings. But you can change that to suit your needs. 😉
FREEZER FRIENDS
This chilli is very freezer-friendly. I recommend dividing it into individual portions as soon as you cook it. After the chilli has cooled in the refrigerator, you can transfer a few portions to your freezer for longer-term storage. When you need chili, take it one at a time and heat it in the microwave or on the stove.
CHILI SEASONING – SHORTCUT
This recipe was made with a modified version of my Chili Seasoning. However, if you need a quick fix, you can buy a chilli seasoning packet from a grocery store. However, I must say that I believe the herbs and spices in the recipe will yield a much better result. 😉
SLOW COOKER VEGETARIAN LENTIL CHILI
This Slow Cooker Vegetarian Lentil Chili is a large batch packed with flavour and nutrients and costs only 5 dollars.
Prep time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: Each 1.5 cup
INGREDIENTS
- 1 yellow onion (0.33)
- 2 cloves of garlic ($0.16)
- 1 15oz. Can petite diced tomatoes (with liquids) ($0.48)
- 1 6oz. can tomato paste ($0.48)
- 1 15oz. 1 15oz.
- 1 15oz. 1 15oz.
- One cup of uncooked brown lentils ($0.70).
- 1 Tbsp chilli powder ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp ground cumin (0.10)
- 1/2 teaspoon onion powder ($0.05).
- 1/4 teaspoon garlic powder ($0.03)
- 1/4 tsp cayenne pepper ($0.03)
- 1/2 tsp salt ($0.02)
- Freshly cracked black pepper ($0.03)
- 2 Tbsp Coconut oil* ($0.13)
- 4 cups vegetable broth ($0.52)
INSTRUCTIONS
- Chop the onion and mince garlic. Combine the garlic and onion in a slow cooker. Stir to combine.
- Cover the slow cooker with a lid and cook on high for 4 hours or low for 8 hours. The lentils should be softened after being cooked. Add salt to taste. This will depend on how salty your broth is.
- Serve chilli hot with your favourite toppings.
NOTES
Coconut oil tastes similar to animal fats but gives the chilli a subtle coconut scent. You can substitute any oil or fat you prefer.
NUTRITION
Serving Size: 1.5 Cups Calories : 368.75 Kcal Carbohydrates : 60.85 G Protein: 19.72 G Fat: 6.75g Sodium : 1169.77mg Fiber: 14.28g
