Recipe: Slow-Cooker Vegan Lentil Chili

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated Feb 5, 2020
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Credit: Maria Siriano
The easiest slow cooker chili you'll ever make, thanks to the power of lentils. Dump everything in the slow cooker, walk away, then eat it up.

Serves6 to 8

Makesabout 2 quarts

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(Image credit: Maria Siriano)

This lentil chili tastes like everything you love about chili — filled with smoky spices and lots of rich tomato flavor — but it goes lighter than the meat-filled version, thanks to the addition of barely sweet butternut squash and hearty lentils. Lentils are the perfect candidate for a meat-free chili. They cook up earthy and meaty, and there’s no browning or precooking necessary.

This hearty vegan chili comes together easily with the aid of a slow cooker. All you have to do is mix everything together, turn it on, and come back to a bowl of comforting vegan chili.

(Image credit: Maria Siriano)

A Grocery-Store Tip for Easier Chili

Butternut squash adds sweetness to this easy chili, but you want to make sure the pieces are large enough. Too small and they break down and turn mushy during the long cooking time. The pre-cut chunks found in the produce section are perfect for this chili, plus you don’t have to do any chopping. Sweet potatoes can be substituted for the butternut squash if you choose.

Top this hearty chili with buttery avocado chunks and cilantro for some freshness. A dash of your favorite hot sauce and some hunks of cornbread alongside can turn this chili into a warming winter meal.

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Slow-Cooker Vegan Lentil Chili

The easiest slow cooker chili you'll ever make, thanks to the power of lentils. Dump everything in the slow cooker, walk away, then eat it up.

Makes about 2 quarts

Serves 6 to 8

Nutritional Info

Ingredients

  • 1 pound

    large butternut squash cubes (about 1 1/4 inches)

  • 1

    medium yellow onion, finely chopped

  • 1

    medium red bell pepper, diced

  • 2 cloves

    garlic, finely chopped

  • 2 1/2 cups

    water

  • 1

    (14.5-ounce) can crushed tomatoes

  • 1

    (15-ounce) can black beans, drained and rinsed

  • 1

    (15-ounce) can kidney beans, drained and rinsed

  • 3/4 cup

    dried lentils

  • 2 tablespoons

    chili powder

  • 1 tablespoon

    ground cumin

  • 1 tablespoon

    olive oil

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • Coarsely chopped fresh cilantro and diced avocado, for serving

Instructions

  1. Place all the ingredients except the cilantro and avocado in a 6-quart or larger slow cooker and stir to combine. Cover and cook until the lentils are tender, 6 to 8 hours on the LOW setting. Stir again and serve topped with cilantro and avocado.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Filed in:
beans
Canned Goods
Cooking Methods
dinner
easy
Freezer Friendly