Yeah, I know, it’s 90 degrees outside and most people don’t want to be eating chili right now, but I’m a year ’round chili eater. Especially back in the day when I worked in a building that kept their AC set to 68 and it felt like winter all year long. I know I’m not the only one who suffers in summertime office AC, so this one goes out to all you fellow members of the always cold club. And the rest of you? Just bookmark this page and set a reminder in your phone to revisit this awesome Slow Cooker Vegetarian Lentil Chili two months from now.
It’s All About The Toppings…
I’ve written and priced this recipe for Slow Cooker Vegetarian Lentil Chili as just the chili itself, without toppings because toppings are very personal, and often depends on what is already on hand. I love adding something creamy (cheese, sour cream, or avocado), something green (green onion, cilantro, or avocado), and sometimes something starchy (tortilla chips, oyster crackers, cornbread, or crusty bread for dipping). Make the chili your own with the toppings and take advantage of this opportunity to use up some leftovers from your fridge!
Vegetarian or Vegan?
The chili itself is actually vegan! But I titled it with vegetarian because I’m picturing it with non-vegan toppings, but you can customize that to your needs. ;)
Freezer Friendly
This chili is extremely freezer friendly, so as soon as you’re done cooking it, I suggest dividing it into single portions. Once those portions have cooled completely in the fridge, transfer at least a few to your freezer for long term storage. You can take one out at a time whenever the craving for chili hits and reheat either in the microwave or in a pot on the stove.
Chili Seasoning Short Cut
For this recipe, I used a slightly modified version of my Homemade Chili Seasoning, but if you want a shortcut you can use a store-bought packet of chili seasoning in its place. But I have to say, I think the herbs and spices listed in the recipe below will definitely yield a better result. ;)
Ingredients
1 yellow onion ($0.33)
2 cloves garlic ($0.16)
1 15oz. can petite diced tomatoes (with juices) ($0.48)
1 6oz. can tomato paste ($0.48)
1 15oz. can black beans, drained ($0.59)
1 15oz. can kidney beans, drained ($0.59)
1 cup brown lentils, uncooked ($0.70)
1 Tbsp chili powder ($0.30)
1 tsp smoked paprika ($0.10)
1 tsp ground cumin ($0.10)
1/2 tsp onion powder ($0.05)
1/4 tsp garlic powder ($0.03)
1/4 tsp cayenne pepper ($0.03)
1/2 tsp salt ($0.02)
freshly cracked black pepper ($0.03)
2 Tbsp coconut oil* ($0.13)
4 cups vegetable broth ($0.52)
Instructions
Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker along with all the other ingredients and stir to combine.
Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth).
Serve the chili hot, with your favorite toppings.
Equipment
Slow Cooker
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