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–+ servings
Crock Pot Vegetarian Lentil Chili

Crock Pot Vegetarian Lentil Chili That Heals and Comforts

Easy Crock Pot Vegetarian Lentil Chili with Sweet Potatoes delivers hearty, healthy comfort in a bowl.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 large Yellow Onion Use shallots for a milder taste.
  • 2 stalks Celery Substitute with carrots for a different sweetness.
  • 3 cloves Garlic Use garlic powder in a pinch.
  • 1 medium Red Pepper Any bell pepper can be swapped.
  • 1 medium Green Pepper Substitute with zucchini for variety.
For the Chili
  • 2 cups Sweet Potatoes Regular potatoes can be substituted.
  • 1 cup Brown Lentils Green or Puy lentils can work as alternatives.
  • 1 cup Corn Canned or frozen can be used interchangeably.
  • 2 tablespoons Chili Powder Adjust to taste; cayenne can be added for extra spice.
  • 1 teaspoon Cumin Substitute with coriander for a different profile.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
  • 1 teaspoon Salt Adjust to your preference.
  • 1 teaspoon Pepper Adjust to your preference.
  • 1 can Crushed Tomatoes Any canned tomatoes work or use fresh.
  • 4 cups Vegetable Broth Chicken broth is an option for non-vegetarians.
For the Nutrients
  • 2 cups Chopped Spinach Kale can be used instead.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Drizzle olive oil into your slow cooker. Layer in the yellow onions, chopped celery, minced garlic, and diced red and green peppers. Stir gently to combine.
  2. Add the Vegetables and Lentils: Introduce sweet potatoes, brown lentils, and corn to the mixture. Pour in the crushed tomatoes and vegetable broth, stirring everything until well incorporated.
  3. Season the Chili: Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly and savor the aroma.
  4. Set and Forget: Cover and set the slow cooker to low for 8 hours. Check occasionally for tenderness of sweet potatoes and lentils.
  5. Finish with Freshness: In the last 10 minutes, stir in chopped spinach to add a bright element.
  6. Serve and Enjoy: Ladle chili into bowls and top with garnishes like avocado or cheese.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

This chili stores beautifully, keeping well in the fridge for 5 days and can be frozen for up to 3 months.

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