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This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! Budgetbytes.com
4.91 from 66 votes

Slow Cooker Vegetarian Lentil Chili

This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! 
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Total Cost: $4.64 recipe / $0.77 serving
Servings: 6 1.5 cups each

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.

Notes

*I like to use coconut oil because it has a similar mouth feel to animal fat, but it does give a slight coconut aroma to the chili. Feel free to use your favorite oil or fat in its place.

Nutrition

Serving: 1.5Cups | Calories: 368.75kcal | Carbohydrates: 60.85g | Protein: 19.72g | Fat: 6.75g | Sodium: 1169.77mg | Fiber: 14.28g