Some days, the thought of making dinner feels like a huge task. After a long day, you just want something warm, comforting, and most of all, simple. I completely get it. That’s where the magic of a slow cooker comes in. It’s my favorite tool for creating delicious meals with almost no effort. It truly changes the game for weeknight cooking.
If you’re looking to expand your collection of easy Crockpot Recipes, you are in the right place. This Slow Cooker Red Lentil Chili is a wonderfully flavorful dish. It’s packed with healthy ingredients, and you basically just toss everything into the pot and walk away. A few hours later, you have a beautiful meal waiting for you. It’s that easy.
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Why You’ll Love This Recipe
First off, the simplicity is unmatched. There is no sautéing or browning required beforehand. This is a true dump and go recipe, which is a lifesaver on busy days. You just chop a few veggies, open a few cans, and you’re done with the prep work. It’s one of those amazing Slow Cook Recipes that gives you back your time.
It’s also incredibly healthy. This chili is loaded with plant based protein from the red lentils. Plus, you get a ton of vitamins from the bell peppers, carrots, and tomatoes. It’s a meal that not only tastes good but also makes you feel good. It’s a staple in our rotation of Healthy Dinner Recipes for a reason.
You can also customize it to your heart’s content. Want to add more vegetables? Go for it. Like it a little spicier? Add some extra jalapeño. This recipe is a fantastic starting point. You can easily adjust it based on what you have in your pantry or what your family enjoys. We’ll get into more tips on that later.
Let’s talk about leftovers, because this recipe makes for fantastic ones. The flavors actually get even better the next day. It’s a great option for meal prepping. You can make a big batch on Sunday and have easy lunches or dinners ready for the next few days. It’s one of the best Healthy Crockpot Meals for planning ahead.
And honestly, it’s just so comforting. The aroma that fills your house as it cooks is amazing. Coming home to that smell is one of the best feelings. A warm bowl of this chili is like a big hug. It’s a wholesome dish that satisfies everyone. What’s not to love about that? This is one of those Crockpot Recipes you will make again and again.
Ingredients
Here is what you will need to gather for this simple chili. The list might seem long, but it’s mostly pantry staples and easy to find veggies. You probably have most of these things already.
- 1 medium white or yellow onion, diced
- 2 bell peppers, any color, diced
- 1 carrot, peeled and diced
- 1 jalapeño, de seeded and minced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon regular or smoked paprika
- 1 28 ounce can diced tomatoes with the juices
- 2 tablespoons tomato paste
- 3 to 4 cups vegetable broth
- 2 cups dry red lentils
- Sea salt and black pepper, to taste
Step By Step Instructions
Ready to see how simple this is? Let’s walk through the process. It’s one of my favorite Crockpot Recipes because it barely feels like cooking at all.
Step 1: Combine Ingredients in the Slow Cooker
Get your slow cooker out and plug it in. Now, take all of your beautiful ingredients and add them directly into the crockpot. That’s right, everything. The diced onion, bell peppers, carrot, jalapeño, and garlic go in. Then add your chili powder, cumin, oregano, and paprika.
Next, pour in the can of diced tomatoes with all their juices. Squeeze in the tomato paste. Add the rinsed red lentils and pour in 3 cups of the vegetable broth. Give everything a really good stir. You want to make sure the spices are mixed in and the lentils are submerged in the liquid. A good mix now ensures everything cooks evenly.
Step 2: Cook Low and Slow (or High and Fast)
Put the lid on your slow cooker. Now you have a choice. You can cook it on the low setting for 5 to 6 hours, or if you’re short on time, cook it on the high setting for about 3 hours. Both methods work great. The low and slow method gives the flavors a little more time to meld together, but the high setting is fantastic when you need dinner sooner.
One of the best parts about these kinds of Slow Cook Recipes is that the cooking time is flexible. If you leave it for an extra 30 minutes, it will be just fine. The lentils will just get a little softer. I recommend checking it after about 2 hours on high, just to see if you need to add that extra cup of broth. It depends on how thick you like your chili.
Step 3: Serve and Enjoy
Once the lentils are tender and the chili is thick and fragrant, it’s ready to serve. Give it a final stir and taste it. Add sea salt and black pepper until it tastes just right to you. This is where you can really make it your own. Ladle the hot chili into bowls and get ready for the best part, the toppings.
I love to set up a little topping bar for the family. Some of our favorites include diced avocado, a dollop of sour cream or a vegan alternative, shredded cheddar cheese, sliced green onions, and fresh cilantro. A little squeeze of lime juice at the end really brightens up all the flavors. It’s a fun way to finish off these delicious Crockpot Recipes.
How To Store Leftovers
This is one of those recipes that tastes even better the next day. The flavors continue to deepen as it sits. If you have any leftovers, you’re in for a treat for lunch. It’s a key part of making great Healthy Dinner Recipes that last.
To store, allow the chili to cool down completely. Once cooled, transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days. It’s so convenient to have a healthy meal ready to go. When you’re ready to eat, simply reheat it in the microwave or on the stovetop until it’s warmed through.
This chili also freezes beautifully. For longer storage, pour the cooled chili into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator. Then you can reheat it on the stove. You might need to add a splash of broth or water if it has thickened up too much.
Tips
Want to make this recipe even better? Here are a few of my favorite tips. These little adjustments can help you tailor the chili to your own taste. This is how you make good Crockpot Recipes great.
Let’s talk about the broth. The recipe calls for 3 to 4 cups. I suggest starting with 3 cups. After a couple of hours of cooking, check on the chili. If it looks too thick for your liking, add another half cup or full cup of broth. How much you use really depends on your slow cooker and how thick you prefer your chili.
Feel free to customize this dish with beans. Adding a can or two of beans like chickpeas, black beans, or kidney beans can add a wonderful new texture. It also bulks up the chili, making it even more filling. Just be sure to drain and rinse the canned beans before adding them in. It’s an easy way to vary your Healthy Crockpot Meals.
Don’t be afraid to add other vegetables you have on hand. Diced zucchini, sweet potatoes, or corn would all be delicious additions. It’s a great way to clean out your vegetable drawer. Just chop them up and throw them in with everything else at the beginning. It makes for very flexible Slow Cook Recipes.
If you like a bit of smoky flavor, use smoked paprika instead of regular paprika. It adds a lovely depth to the chili that pairs so well with the other spices. It’s a small change that makes a big difference in flavor.
Conclusion
So there you have it. A simple, healthy, and incredibly flavorful Slow Cooker Red Lentil Chili. It’s proof that you don’t need to spend hours in the kitchen to create a wonderful meal. This is one of those set it and forget it Crockpot Recipes that will quickly become a family favorite.
Whether you’re new to cooking or a seasoned pro, this recipe is for you. It’s a great example of how a few simple ingredients can come together to make something truly special. I hope you give this one a try. Enjoy the delicious aromas and the comforting meal that awaits you. Happy cooking!
FAQ
Can I Use a Different Type of Lentil?
Red lentils are best for this recipe because they break down and become very soft, which creates a thick, creamy chili. Brown or green lentils will hold their shape more and will require a longer cooking time and possibly more liquid. While you can use them, the final texture will be quite different.
Is This Recipe Gluten Free?
Yes, this recipe is naturally gluten free. Just make sure to double check that your vegetable broth and individual spices are certified gluten free, as some brands can have hidden additives. But the core ingredients are all safe for a gluten free diet.
How Can I Make This Chili Spicier?
If you love heat, there are a few easy ways to spice this up. You can leave some of the seeds in the jalapeño when you mince it. You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the other spices. Serve with extra sliced jalapeños on top for those who like it extra hot.
Can I Add Meat to This Recipe?
Absolutely. If you want to add meat, I recommend browning one pound of ground beef, turkey, or chicken in a separate skillet. Drain off the fat, and then add the cooked meat to the slow cooker along with all the other ingredients. It makes for a heartier chili and is another way to create fantastic Healthy Crockpot Meals.
Slow Cooker Red Lentil Chili
This Slow Cooker Red Lentil Chili is a wonderfully flavorful and simple dish. It’s packed with healthy ingredients – just toss everything into the pot and walk away. A few hours later, a comforting and wholesome meal awaits, perfect for busy weeknights.
Requirements
Ingredients
Instructions
- Get your slow cooker out. Add the diced onion, bell peppers, carrot, jalapeño, minced garlic, chili powder, ground cumin, dried oregano, and paprika to the pot. Pour in the diced tomatoes with their juices, squeeze in the tomato paste, add the rinsed red lentils, and pour in 3 cups of vegetable broth. Stir everything thoroughly to ensure spices are mixed and lentils are submerged.
- Place the lid on the slow cooker. Cook on the low setting for 5 to 6 hours, or on the high setting for about 3 hours. Check after 2 hours on high, or 4 hours on low, to see if an additional half cup or full cup of vegetable broth is needed, depending on desired thickness.
- Once the lentils are tender and the chili is thick and fragrant, give it a final stir. Season with sea salt and black pepper to taste. Ladle the hot chili into bowls. Serve with your favorite toppings such as diced avocado, a dollop of sour cream or a vegan alternative, shredded cheese, sliced green onions, fresh cilantro, and a squeeze of lime juice.
Notes
Let’s talk about the broth. The recipe calls for 3 to 4 cups. I suggest starting with 3 cups. After a couple of hours of cooking, check on the chili. If it looks too thick for your liking, add another half cup or full cup of broth. How much you use really depends on your slow cooker and how thick you prefer your chili.
Feel free to customize this dish with beans. Adding a can or two of beans like chickpeas, black beans, or kidney beans can add a wonderful new texture. It also bulks up the chili, making it even more filling. Just be sure to drain and rinse the canned beans before adding them in.
Don’t be afraid to add other vegetables you have on hand. Diced zucchini, sweet potatoes, or corn would all be delicious additions. It’s a great way to clean out your vegetable drawer. Just chop them up and throw them in with everything else at the beginning.
If you like a bit of smoky flavor, use smoked paprika instead of regular paprika. It adds a lovely depth to the chili that pairs so well with the other spices. It’s a small change that makes a big difference in flavor.
This recipe tastes even better the next day. Once cooled, transfer it to an airtight container. You can keep it in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
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