Slow Cooker Lentil and Vegetable Chili is a plant‑based twist on a classic chili. Packed with lentils, bell peppers, and tomatoes, this healthy crockpot meal is fiber‑rich and satisfying. It’s easy to assemble and perfect for meal prep.

Slow cooker lentil and vegetable chili topped with avocado and cilantro in a bowl.

Summary

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Difficulty: Easy

Equipment

Slow cooker
Cutting board & knife
Measuring cups and spoons
Wooden spoon

Ingredients for Slow Cooker Lentil and Vegetable Chili

1 cup dried brown lentils, rinsed
1 can (15 oz) black beans, rinsed
1 can (15 oz) diced tomatoes
1 bell pepper, diced
1 zucchini, diced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 tbsp chili powder
1 tsp cumin
Salt & black pepper to taste

Directions for Slow Cooker Lentil and Vegetable Chili

Combine ingredients: Add lentils, beans, tomatoes, vegetables, broth, and spices to the slow cooker.
Cook: Stir well and cook on low for 6 hours (or high for 3–4 hours) until lentils are tender.
Serve: Taste and adjust seasoning. Serve with fresh cilantro or avocado if desired.

Tips & Variations

Add corn or diced sweet potatoes for extra sweetness.
Stir in spinach or kale during the last 30 minutes.
Top with yogurt or cheese for added protein.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	320 kcal
Protein	18 g
Fat	5 g
Carbohydrates	50 g
Fiber	12 g

Highlights

High in plant protein and fiber.
Contains antioxidants from tomatoes and peppers.
Low fat and cholesterol‑free.

Dietitian Tips

Use low‑sodium canned goods to control salt intake.
Serve with whole‑grain bread for a complete meal.
Leftovers taste even better the next day.

Conclusion

This Slow Cooker Lentil and Vegetable Chili is a hearty, healthy meal that’s easy to prepare and packed with nutritious ingredients. It’s the perfect crockpot dinner for anyone looking to enjoy plant‑based comfort food.