Crockpot Lentil Chili

There was a brief period of time where it felt like spring might kinda, sorta, maybe be on its way, but there’s snow on the ground yet again and I’ve bumped up the heat and am snuggled under a blanket and still can’t manage to get warm. So I figured now was a good time for me to share another wonderfully warm and simple recipe.

We made this lentil chili all the way back on Super Bowl Sunday (yes, I know, I am insanely behind on posting recipes). It was not what I was expecting, as it ends up feeling more like a stew than a variation on chili, but it was seriously good. It has really nice spice and great flavor and I really liked the thicker, stewy texture that the lentils provide. There are a good number of ingredients, but nothing strange that you’ll buy this once and never use again. The recipe calls for chicken broth, but you could easily substitute with vegetable stock to make it an entirely vegetarian alternative to what is usually a meat-focused dish.

The recipe comes from Not Your Mother’s Slow Cooker Cookbook, which I definitely recommend if you are looking for a good source of crockpot recipes. It offers a really good and interesting variety of slow cooker recipes and it has tendency to draw on a lot of the same ingredients from recipe to recipe, which is definitely helpful if you’re trying to cut back on grocery expenses.

What You’ll Need:

  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, seeded and chopped
  • 1 jalapeno, seeded and finely chopped
  • 2 ribs celery, chopped
  • 1 medium carrot, chopped
  • 3 cloves of garlic, minced
  • 2 tbsp brown sugar
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dry mustard
  • 2 1/2 cups dried brown lentils, rinsed
  • 8 cups broth
  • 3 tbsp olive oil
  • salt to taste

For Serving:

  • sour cream
  • chopped fresh tomatoes
  • chopped green onions
  • chopped fresh cilantro

What You’ll Do:

  • Combine all ingredients in slow cooker, except olive and salt.
  • Cover and cook on low, stirring occasionally, if possible, until lentils are soft, about 6-8 hours.
  • During last hour, add olive oil and season with salt.
  • Serve in bowls with toppings, spooned over rice if desired.


Enjoy and stay warm!



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