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!
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.
See how we calculate recipe costs here.
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