Slow Cooker Lentil and Black Bean Chili
This hearty, plant-based chili is loaded with protein-rich lentils, black beans, sweet corn, and bold spices. It's a comforting, budget-friendly one-pot meal that's perfect for meal prep or feeding a crowd.
Ingredients
Chili Base
- 1 cup dry green or brown lentils
- 1 medium onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 jalapeño diced (plus more for topping)
- 3 –4 garlic cloves minced
- 2 cans 15 oz black beans, rinsed
- 28 oz crushed tomatoes
- 3 cups vegetable broth
- 2 cups frozen corn
- 1 cup salsa
- 2 Tbsp chili powder
- 1½ Tbsp cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 Tbsp fresh cilantro
Optional Pico de Gallo
- 2 cups diced Roma tomatoes
- 1 cup diced white onion
- 1 jalapeño minced
- ¼ –⅓ cup cilantro
- Juice of ½ lime
- ½ –¾ tsp salt
Optional Toppings
- Crushed tortilla chips
- Shredded cheese or vegan cheese
- Sour cream vegan or regular
- Sliced avocado
- Extra jalapeños
Instructions
- Rinse lentils and prep vegetables.
- Add all ingredients (except toppings) to a 6-quart slow cooker.
- Cook on LOW for 9–10 hours or HIGH for 5 hours.
- Stir in cilantro, adjust seasoning, and serve with toppings of choice.
- See full steps with tips & photos → https://mischacrossing.com/slow-cooker-lentil-and-black-bean-chili/
Notes
- For a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- This chili is excellent for meal prep and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Serve over rice or quinoa for a heartier meal.