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5 from 3 votes

Hearty Slow Cooker Veggie Chili

This hearty slow cooker veggie chili is the perfect thing to curl up with at the end of the day! Meatless and veggie-loaded, this crockpot vegetarian chili is simple to make, packed with flavorful, and the perfect plant based dinner that is loved by all kinds of eaters!
Prep Time10 mins
Cook Time7 hrs
Course: Main Course
Diet: Vegetarian
Keyword: bell pepper, black beans, carrots, corn, lentils, onion, pinto beans, tomatoes
Servings: 8 servings
Calories: 258kcal

Ingredients

  • 1 cup chopped red or yellow onion about ½ large onion
  • 1 cup diced carrot about 1 large carrot
  • 1 medium red bell pepper deseeded and diced small
  • 3 cloves garlic minced
  • 1 cup frozen corn kernels
  • 14 ounces canned pinto beans drained and rinsed
  • 14 ounces canned black beans drained and rinsed
  • 1 cup green or brown dried lentils
  • 28 ounces canned fire-roasted tomatoes or regular tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons kosher salt or to taste
  • 1 ½ teaspoons chili powder
  • 1 teaspoon paprika smoked paprika recommended, but regular will work fine too
  • ½ teaspoon cumin
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice about 1/2 a lime
  • ¼ cup chopped fresh cilantro plus more for garnish (optional)

Instructions

  • Add all ingredients, onion through olive oil, to a 6 to 8-quart slow cooker. Stir to combine.
  • Cover and cook on Low for 7 to 8 hours or High for 5 to 6 hours.
  • 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 for 4 to 5 days or froze for up to 3 months.

Notes

To make this on the stove-top, heat oil in a pot and saute the onion, carrots, pepper, and garlic for 3 to 4 minutes. Add in the remaining ingredients then simmer until lentils and vegetables are tender, 20 to 30 minutes.
 
To make this in the Instant Pot, add all the ingredients to the pot then set to Manual high pressure for 12 minutes then allow to natural release for 15 minutes.
 
Additional toppings of your choice: sour cream/Greek yogurt, diced avocado, shredded cheese, tortilla chips, hot sauce

Nutrition

Calories: 258kcal | Carbohydrates: 46g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1549mg | Potassium: 712mg | Fiber: 16g | Sugar: 7g | Vitamin A: 3965IU | Vitamin C: 29mg | Calcium: 101mg | Iron: 5mg