Can I use red lentils instead of brown lentils?

Yes! Red lentils cook softer and break down more, which makes the chili thicker and creamier. If you prefer a chunkier texture, go with brown or green lentils.

Do I need to soak lentils for Crock Pot Lentil Chili?

Nope—dry lentils go straight in. Just rinse them first.

Can I swap the kidney beans?

Absolutely. Pinto beans work great. You can also do one can kidney beans and one can black beans if you want a little variety.

What if I only have garlic powder?

Use it! Fresh garlic gives the best flavor, but garlic powder is a totally fine substitute when real life is real life.

How do I store leftovers?

Let the chili cool, then store it in an airtight container in the fridge. It reheats beautifully and tastes even better the next day.

Can I freeze this lentil chili?

Yes—this is a freezer-friendly dream. Freeze in portions so you can grab a quick lunch or dinner later.

Crock Pot Lentil Chili: Easy , Foolproof 7-Ingredient Win

Description

Crock Pot Lentil Chili is a hearty, cozy slow cooker meal made with lentils, beans, peppers, and warm spices. It’s a dump-and-go dinner that’s perfect for busy weeknights and even better as leftovers.

Ingredients

Scale

1 1/2 cups dry brown lentils, rinsed and drained
2 cans (15 oz each) kidney beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced
1 medium red onion (or yellow onion), diced
4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
2 cans (15 oz each) diced tomatoes (unsalted if possible)
2 cans (8 oz each) tomato sauce
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika (smoked paprika is great)
1 tsp dried oregano
1 tsp salt (adjust to taste)
1/2 tsp black pepper
2 tbsp tomato paste (add near the end; use up to 4 tbsp for thicker chili)

Optional toppings: shredded cheddar, sour cream/Greek yogurt, jalapeños, cilantro, green onions, tortilla chips, lime wedges.

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Instructions

Add ingredients to slow cooker: Add lentils, kidney beans, diced bell peppers, onion, garlic, diced tomatoes, tomato sauce, and all spices to the crock pot. Stir well.
Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the lentils are tender.
Thicken: About 30 minutes before serving, stir in the tomato paste (start with 2 tbsp and add more if you want it thicker).
Serve: Taste and adjust salt/spice. Serve hot with your favorite toppings.

Notes

Lentil choice: Brown lentils hold their shape best; green lentils stay a bit chewy; red lentils soften more and naturally thicken the chili.

Want more heat? Add cayenne, hot sauce, or diced green chiles.

Too thick? Stir in a splash of water or broth. Too thin? Add more tomato paste or let it cook a bit longer.

Storage: Keeps well in the fridge for 4–5 days. Freezes great in portions.

Prep Time: 15 minutes
Cook Time: 6 hours (LOW)
Category: Main course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (1/6 of recipe)
Calories: 320 kcal
Sugar: 10 g
Sodium: 780 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 18 g
Protein: 18 g
Cholesterol: 0 mg