Ingredients
Equipment
Method
Prep Your Aromatics
- Dice the yellow onion and mince the garlic cloves.
Combine All Ingredients
- Add the diced onion and minced garlic to your slow cooker insert. Then, add all the remaining ingredients: petite diced tomatoes (with their juices), tomato paste, drained black beans, drained kidney beans, uncooked brown lentils, chili powder, smoked paprika, ground cumin, onion powder, garlic powder, cayenne pepper, salt, freshly cracked black pepper, coconut oil, and vegetable broth. Stir everything together well to ensure the spices are evenly distributed.
Slow Cook to Perfection
- Place the lid securely on the slow cooker. Cook on the HIGH setting for four hours, or on the LOW setting for eight hours. The chili is ready when the lentils are tender and have absorbed some of the liquid.
Taste and Adjust
- Once cooked, stir the chili. Taste it carefully and add more salt if needed. The amount of salt required will vary based on the sodium content of your vegetable broth. This step is crucial for bringing out the full flavor of the spices.
Serve
- Ladle the hot chili into bowls. Serve immediately with your favorite toppings.
Notes
Brown lentils are specifically recommended because they hold their shape well during the long cooking time, providing a satisfying bite. Green lentils are a good substitute. Red lentils break down much faster and will result in a softer, mushier chili. Feel free to swap black beans or kidney beans for other varieties like pinto beans or cannellini beans. Ensure they are drained and rinsed. Coconut oil adds a subtle richness, but olive oil or another neutral cooking oil can be used if preferred. Low-sodium vegetable broth is recommended to better control the saltiness, especially since you'll be adding salt to taste later.
Pro Tips: Always rinse your brown lentils under cold water before adding them to the slow cooker. Ensure you have enough vegetable broth; if the chili looks too thick during cooking, add another 1/2 cup of broth or water. If you prefer a thicker chili, try mashing some of the beans against the side of the slow cooker with a spoon before serving, or remove about a cup of chili, blend it, and stir it back in. Always taste and adjust seasonings before serving. Cooking on high for 4 hours offers a quicker result, while low for 8 hours allows flavors to meld even more deeply. Both methods yield tender lentils. Stir in a tablespoon of apple cider vinegar or fresh lime juice just before serving to brighten the flavors.
Common Mistakes: Under-seasoning, overcooking lentils, not enough liquid, and failing to rinse lentils can all affect the final dish.
Storage: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled chili in freezer-safe containers or bags for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in individual servings until heated through.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.