Description
Crock Pot Vegetarian Lentil Chili is a warm, hearty dish that brings comfort to chilly evenings. Bursting with a medley of colorful veggies and protein-packed lentils, this easy-to-make chili is perfect for meal prep or gatherings. With its rich flavors and enticing aroma, it’s sure to impress even the most skeptical of friends. Get ready to cozy up with a bowl of this delightful vegetarian chili that promises satisfaction in every bite.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- Salt & pepper to taste
- Juice of 1 lime (optional)
Instructions
- Prepare base ingredients: Chop onion, bell peppers, zucchini, and mince garlic.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add onion and bell peppers; cook until softened (about 5 minutes).
- Add garlic & spices: Stir in minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Combine in crock pot: Transfer sautéed vegetables to the crock pot. Add lentils, diced tomatoes, zucchini, vegetable broth, salt, and pepper; mix well.
- Cook low & slow: Cover and set the crock pot on low for 6-8 hours or high for 3-4 hours until lentils are tender.
- Taste & adjust seasoning: About 30 minutes before serving, stir in lime juice and adjust seasonings if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Main
- Method: Crock Pot
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg