Recipe: Slow Cooker Lentil Chili

Lentils are my favourite pulse by far. They’re just so versatile I love to use them in as many dishes as I can. With 18 grams of protein per cup (cooked), they’re also a fantastic alternative to meat. I usually put ground beef or turkey in my slow cooker chili as well as lentils, but if you want to have a meat-free meal just skip the meat and add more lentils!

I love making big slow cooker meals once every few weeks, so I can freeze portions for days when we need a fast meal. This chili is super simple, but big on flavor!

Prep Time: 10 minutes

Cooking Time: 8 hours in the slow cooker (or more is fine)

Servings: 10


1lb ground beef or turkey (optional), cooked and drained

1 can drained, rinsed black beans

2 cups dried green lentils (make it 3 cups if you’re skipping the meat)

3 large cans crushed tomatoes

1 whole sweet onion, minced

1 whole green pepper, minced. Add a second if you want more veggies in yours 😉

2 cups diced mushrooms

3 cloves  garlic, minced

2 tsp dried chili flakes (use more or less depending on how hot you like it🌶🌶🌶)

4 tbsp chili powder

2 tbsp cumin

Salt and pepper to taste (I add these right at the end)

*tip* always go a little easier on the seasonings before cooking. You can always add more later, but you can’t take it away if you overdo it!

🔸️Add all ingredients to slow cooker and mix well

🔸️cook in slow cooker on low for 8 hours. Adjust seasoning if needed