– Add all ingredients, onion through olive oil, to a slow cooker. Stir to combine.
– Cover and cook. Once cook time is up and lentils and carrots are tender, stir in the lime juice and chopped cilantro, if using. Taste and add additional salt as needed.
– Ladle chili into bowls then top with more cilantro and any other toppings of your choice.
– Allow leftovers to cool and refrigerate or freeze.