Slow Cooker Lentil and Black Bean Chili – Easy Vegan Dinner

This Slow Cooker Lentil and Black Bean Chili is everything you crave in a comforting one-pot meal: smoky spices, tender lentils, hearty black beans, and a rich tomato base—slow-cooked until thick, bold, and deeply satisfying.

It’s a no-fuss, budget-friendly recipe that happens to be both vegan and gluten-free.

Whether you’re prepping for the week or warming up a crowd on a chilly day, this slow cooker chili is the kind of easy, cozy comfort food that everyone loves to pile high with toppings.

Why You’ll Love This Recipe

Set-it-and-forget-it cooking – The slow cooker does all the work while you go about your day.

Loaded with plant protein – Thanks to lentils and black beans.

Flavor-packed – With chili powder, cumin, garlic, and smoked paprika in every bite.

Perfect for meal prep – Makes a big batch that tastes even better the next day.

Topping heaven – Add cheese, avocado, jalapeño, or fresh pico for a fully custom bowl.

What You’ll Need (Ingredient Highlights)

For the Chili

Lentils (green or brown) – Hold their shape during cooking and add earthy flavor.

Black beans – Two cans, drained and rinsed, for creamy texture and fiber.

Crushed tomatoes – 28 oz can forms the thick, tangy base.

Vegetable broth – Keeps it vegan while adding depth.

Corn (frozen) – Adds sweetness and a pop of color.

Salsa – Your favorite store-bought variety adds heat and personality.

Aromatics – Onion, bell peppers, garlic, and jalapeño for bold flavor.

Spices – Chili powder, cumin, oregano, and smoked paprika.

Fresh cilantro – Stirred in at the end for a vibrant finish.

Pro Tips Before You Start

Rinse the lentils well – No soaking needed, but rinsing removes dust or grit.

Use a 6-quart slow cooker – This chili makes a generous batch.

Chop veggies small – Ensures everything cooks evenly and blends well.

Want it spicier? – Use spicy salsa, add more jalapeño, or toss in cayenne.

Customize your toppings – Make each bowl your own with a toppings bar!

How to Make Slow Cooker Lentil and Black Bean Chili

Step 1: Prep the Lentils

Pick over 1 cup of dry lentils and rinse well using a fine mesh sieve. Set aside.

Step 2: Chop the Vegetables

Dice 1 onion, 1 green bell pepper, 1 red bell pepper, and 1 jalapeño (seeds removed for milder chili).

Mince 3–4 cloves garlic.

Step 3: Load Up the Slow Cooker

Into a 6-quart slow cooker, add: The prepped lentils and chopped vegetables, 2 cans black beans (drained and rinsed), 28 oz crushed tomatoes, 3 cups vegetable brot, 2 cups frozen corn,1 cup salsa

Season with: 2 Tbsp chili powder, 1½ Tbsp ground cumin, 1 tsp dried oregano, ½ tsp smoked paprika, Salt and pepper, to taste

Stir everything together until well combined.

Step 4: Let It Simmer

Cover and cook on:

LOW for 9–10 hours, or

HIGH for 5 hours

When done, the lentils should be tender and the chili thickened.

Step 5: Finish with Cilantro

Stir in 2 Tbsp chopped fresh cilantro before serving.

Taste and adjust seasonings as needed.

What to Serve With Lentil Chili

Rice or quinoa – A hearty base for extra comfort

Cornbread or tortilla chips – Perfect for dipping

Simple green salad – For a fresh contrast

Avocado toast – Adds creaminess and richness

Pico de gallo – Bright and zesty homemade topper (see below)

How to Make Pico de Gallo (Optional Topping)

Ingredients:

2 cups Roma tomatoes, diced

1 cup white onion, diced

1 jalapeño, finely chopped (seeds removed)

¼–⅓ cup fresh cilantro, chopped

Juice of ½ lime

½–¾ tsp salt, to taste

Instructions:

Combine all ingredients in a bowl.

Stir and let sit for 10–15 minutes before topping your chili.

Variations and Substitutions

Use kidney beans – Or pinto beans if you prefer.

Swap the lentils – Try French green lentils for a firmer texture.

Add sweet potato or zucchini – For more veggie goodness.

Go extra smoky – Stir in a chipotle pepper in adobo sauce.

Want more heat? – Add red pepper flakes or cayenne to taste.

Storage Tips

Fridge – Store in airtight containers for up to 5 days.

Freezer – Freeze in portions for up to 3 months.

To reheat – Warm on the stovetop or in the microwave with a splash of broth.

FAQs

Can I use red lentils?
Not recommended—they break down too quickly.

Stick with green or brown for best results.

What if I don’t have salsa?
Use diced tomatoes and a pinch of chili flakes or hot sauce instead.

Can I cook this on the stovetop?
Yes! Simmer everything in a large pot for about 45–60 minutes, stirring occasionally.

Can I add meat?
You could add cooked ground beef or turkey for a hybrid chili, but it’s plenty satisfying as-is.

Can I double the recipe?
Yes—just make sure your slow cooker can handle the volume.

Final Thoughts

This Slow Cooker Lentil and Black Bean Chili is comfort in a bowl—smoky, satisfying, and loaded with feel-good ingredients.

It’s perfect for batch cooking, easy to customize, and always hits the spot on cool evenings.

Top it with your favorites and dig in.

One spoonful and you’ll see why this chili is a plant-based staple.