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–+ servings
Crock Pot Vegetarian Lentil Chili

Crock Pot Vegetarian Lentil Chili to Warm Your Soul

This Crock Pot Vegetarian Lentil Chili offers hearty goodness, packed with protein-rich lentils and sweet potatoes, perfect for meal prep and cozy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Additional Cooking Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Can be replaced with avocado oil or canola oil
  • 2 Yellow Onions, diced Red or white onions can be used
  • 4 stalks Celery, chopped Consider carrots for sweetness
  • 2 cloves Garlic, minced Fresh or powdered garlic works
  • 1 Red Pepper, chopped Any bell pepper variety would work
  • 1 Green Pepper, chopped Zucchini makes a great substitute
For the Heartiness
  • 2 Sweet Potatoes, peeled and chopped Butternut squash can be used
  • 1 cup Brown Lentils Green lentils or canned chickpeas can be used
  • 1/2 cup Corn Frozen corn or peas are alternatives
For the Flavor
  • 1 tbsp Chili Powder Adjust for heat preference
  • 1 tsp Cumin Taco seasoning can lend a similar flavor
  • 1 tsp Smoked Paprika Regular paprika for a milder taste
  • 1 tsp Salt Reduce for low-sodium option
  • 1/2 tsp Pepper Adjust according to taste preference
For the Liquid and Greens
  • 750 mL Crushed Tomatoes, canned
  • 4 cups Vegetable Broth Substitute with water or chicken broth
  • 2 cups Chopped Spinach Kale is a sturdier alternative

Equipment

  • Crock Pot

Method
 

Preparation Steps
  1. Start by prepping your vegetables. Dice the onions, chop the celery and sweet potatoes, mince the garlic, and slice the red and green peppers.
  2. Combine all the ingredients in your slow cooker. Add olive oil, onions, celery, garlic, sweet potatoes, lentils, corn, spices, tomatoes, and broth. Stir to combine.
  3. Set your slow cooker to low for 8 hours, allowing the ingredients to simmer and flavors to meld.
  4. After cooking, stir in the chopped spinach and let cook for another 5-10 minutes until wilted.
  5. Serve in bowls and consider topping with avocado, nutritional yeast, or yogurt for extra flavor.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 12gSugar: 7gVitamin A: 200IUVitamin C: 30mgCalcium: 10mgIron: 10mg

Notes

Store leftovers in airtight containers for up to 5 days in the fridge or freeze portions for up to 3 months. Adjust seasoning to taste before serving.

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