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Crockpot Vegan Lentil and Corn Chili

Crockpot Vegan Lentil and Corn Chili

You know that moment when you open the slow cooker after a full day and the smell alone tells you dinner is going to be great? This is that recipe. This crockpot vegan lentil and corn chili is the kind of meal that rewards patience with a deeply spiced, hearty, protein-packed bowl that somehow managed to make itself while you were living your life.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: crockpot, DINNER, healthy dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small yellow onion finely diced
  • 3 large garlic cloves minced
  • 1 red bell pepper diced
  • 3 cups reduced-sodium vegetable broth
  • 1 15 oz can fire-roasted tomatoes
  • 1 14.5 oz can low-sodium red kidney beans, drained and rinsed
  • 1 14.5 oz can low-sodium black beans, drained and rinsed
  • 1 cup dried green or brown lentils rinsed
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Pinch of cayenne pepper
  • 1 tsp liquid smoke optional
  • Salt and pepper to taste
  • Optional toppings:
  • Vegan sour cream
  • Shredded vegan cheddar cheese
  • Sliced or diced avocado
  • Finely diced onion
  • Fresh cilantro
  • Sliced jalapeño
  • Corn chips or tortilla chips

Equipment

  • Genuinely minimal:
  • Slow cooker / crockpot - a 5–6 quart model handles this recipe comfortably
  • Knife and cutting board - for dicing the onion, garlic, and bell pepper
  • Can opener - used four times for this recipe
  • Measuring cups and spoons
  • Wooden spoon - for giving everything a good stir before the lid goes on
  • Ladle for serving
  • That's the complete list. No pre-sautéing, no browning, no stovetop steps required everything goes directly into the slow cooker raw and transforms over four to eight hours into something deeply flavored and perfectly textured. This is one of those rare recipes where the method is as satisfying as the result. You prep for 15 minutes, set the timer, and the slow cooker handles absolutely everything else.

Method
 

  1. Combine everything in the slow cooker. Add all ingredients to the slow cooker onion, garlic, bell pepper, vegetable broth, fire-roasted tomatoes, both cans of drained beans, dried lentils, tomato paste, and all spices. Give everything a thorough stir to distribute the spices evenly through the liquid.
  2. Cook. Place the lid on the slow cooker. Cook on low for 8 hours or high for 4 hours until the lentils are completely tender and the chili has thickened to your liking.
  3. Taste and adjust. Once fully cooked, taste the chili and season with salt and pepper as needed. Remember that the sodium in your broth, beans, and tomatoes all affect the final salt level always taste before adding anything.
  4. Serve hot. Ladle into deep bowls and add whatever toppings you like. The chili is ready to eat immediately and tastes even better the next day.

Notes

Nutrition Per Serving

One serving of this crockpot vegan lentil and corn chili delivers:
  • Calories: 340 kcal
  • Protein: 22g
  • Carbohydrates: 62g
  • Dietary Fiber: 25g
  • Fat: 2g (Saturated Fat: 0.3g)
  • Sugar: 8g
  • Sodium: 543mg
  • Potassium: 1,051mg
  • Vitamin A: 1,902 IU
  • Vitamin C: 40mg
  • Calcium: 126mg
  • Iron: 7mg