(This post has been updated from the original January 2018 version to provide a better experience for you)
This Vegetarian Chili Recipe is perfect if you’re trying to make healthier & tastier choices but love comfort food WAY too much! Just like my coconut chickpea curry recipe, it also happens to inadvertently be vegan too – ideal for those of you taking part in Veganuary! All done in the slow cooker for extra ease, this easy chili recipe is CRAZY delicious, seriously hearty and ridiculously simple to make. With minimal hands on time and hardly any pots to wash (like my easy slow cooker chicken curry recipe) this meal is great for lunch or dinner with none of the fuss. Sounds good doesn’t it? Well it is!
If you’re a fan of crazy easy slow cooker recipes, you should absolutely check out my slow cooker meatballs recipe too! You don’t even need to precook the meatballs and it tastes amazing!!
Anyway, back to this beautiful slow cooker vegetarian chili recipe. Not only is it healthy, incredibly delicious and filling – it freezes very well too. This makes it a perfect make ahead lunch for those cold winter days! I’ve taken this to work in my thermos flask on many occasions and every single time my colleagues get jealous of how amazing it smells! (While I enjoy how amazing it tastes!)
Here is what you will need to serve 5-6. (Makes approx 2kg.)
*You can just as easily use the same quantity of a home made chili seasoning. See end of post for recommended recipe.
First thing’s first, if you haven’t already – prep all the vegetables (3 x carrots, 2 x celery sticks, 2 small onions & 3 x cloves of garlic) and pop them into the slow cooker along with the chili seasoning (39g | 1.5 oz) and the lentils (150g | 3/4 Cup). Add in a generous sprinkling of salt and pepper too.
Then pour in the tinned tomatoes (2 x 400g | 14 oz tins), kidney beans (1 x 400g | 14 oz tin) and 300ml [1 + 1/4 Cup] of the vegetable stock. (Save the remaining 250ml [1 Cup] for later.) Give it all a really good stir then switch your slow cooker on low and cook for 5-6 hours.
When the cooking time is up, it will appear a little dry. That’s because the lentils have done their job and thickened it all up nicely. (No one likes a watery chili!) All that remains to do is to give it a good stir through, then gradually add that remaining 250ml (1 Cup) of vegetable stock.
You should now have a beautiful Vegetarian/Vegan Chili that is the perfect consistency, smells amazing & is basically begging you to eat it!
Top with a generous dollop of sour cream and maybe a little grated cheese if you like. Feeling fancy? Sprinkle a bit of parsley on top. It actually freezes really well too so would be a brilliantly convenient & healthy way to stock up your freezer! Amazing on jacket potatoes or simply on it’s own – this Vegetarian Chili Recipe will be one that stays firmly in your life. I guarantee it!
Speaking of awesome recipes that will stay firmly in your life… I’m just gonna leave this slow cooker chicken teriyaki recipe link here for you. (This is a click you WON’T regret!)
Have you made this recipe? I’d LOVE to know! Share your cooking wins and questions in the comments below or tag me on any social media.
On another note, if you’d rather make your own chili seasoning, here’s a great recipe from My Baking Addiction.
These are affiliate links. I am a member of the Amazon Associates Program, an affiliate advertising program that allows me to earn a small commission on products you purchase by linking to Amazon.com and affiliated sites. (Which doesn’t cost you a penny extra & helps to keep Kitchen Mason recipes FREE!)
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This is a wonderfully simple and tasty vegetarian chili made easily in the slow cooker. Comfort food at it's best with a healthy twist!
Prepare the carrots, celery, onion & garlic as per the above instructions then place them all into the slow cooker with the chili seasoning and lentils. Season well with salt and pepper.
Add the tinned tomatoes, kidney beans and 300 ml of the vegetable stock. (reserve the rest of the stock for later.) Stir well then cook on low for 5-6 hours.
When the time is up, stir it well then mix in the remaining 250 ml of vegetable stock.
Serve immediately with sour cream and a scattering of chopped parsley. Alternatively, allow to cool completely then freeze in portions for a later date.
*You can just as easily use the same quantity of a home made chili seasoning.
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