Easy Slow Cooker Vegetarian Chili Recipe

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe

Trying to make healthier & tastier choices this year but love comfort food WAY too much? I’ve got the answer you’ve been looking for! May I proudly present… my Vegetarian Chili Recipe! (Which happens to inadvertently be vegan too – perfect for those of you taking part in Veganuary!) All done in the slow cooker for extra ease, this chili is CRAZY delicious, seriously hearty and ridiculously simple to make. With minimal hands on time and minimal pots to wash this meal is perfect for lunch or dinner with none of the fuss. Sounds good doesn’t it? Well it is!

Here is what you will need to serve 5-6. (Makes approx 2kg.)

  • 3 x Carrots, Peeled & Finely Chopped
  • 2 x Celery Sticks, Finely Chopped
  • 2 x Small Onions, Finely Diced
  • 3 x Garlic Cloves, Minced
  • 1x 39g Packet of Chili Seasoning *
  • 150g Dried Split Red Lentils
  • Salt & Pepper
  • 2 x 400g Tins of Chopped Tomatoes
  • 1 x 400g Tin of Kidney Beans, Drained & Rinsed
  • 550ml Vegetable Stock

 

*You can just as easily use the same quantity of a home made chili seasoning.

 

To Serve

  • Sour Cream, Optional
  • Chopped Fresh Parsley, Optional

 

Essential Equipment

 

Easy Slow Cooker Vegetarian Chili Recipe

First thing’s first, if you haven’t already – prep all the vegetables (carrots, celery, onion & garlic) and pop them into the slow cooker along with the chili seasoning and the lentils. Add in a generous sprinkling of salt and pepper too.

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe

Then pour in the tinned tomatoes, kidney beans and 300ml of the vegetable stock. (Save the remaining 250ml for later.) Give it all a really good stir then switch your slow cooker on low and cook for 5-6 hours.

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe

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 of vegetable stock.

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe

You should now have a beautiful Vegetarian/Vegan Chili that is the perfect consistency, smells amazing & is basically begging you to eat it!

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe

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!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Liked this recipe? You’ll love my Easy Slow Cooker Meatballs Recipe.

 

5 from 1 vote
Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe
Easy Slow Cooker Vegetarian Chili Recipe
Trying to make healthier & tastier choices this year but love comfort food WAY too much? I've got the answer you've been looking for! May I proudly present... my Vegetarian Chili Recipe! (Which happens to inadvertently be vegan too - perfect for those of you taking part in Veganuary!) All done in the slow cooker for extra ease, this chili is CRAZY delicious, seriously hearty and ridiculously simple to make. With minimal hands on time and minimal pots to wash this meal is perfect for lunch or dinner with none of the fuss. Sounds good doesn't it? Well it is!
Course: Main Course
Cuisine: English
Servings: 6
Ingredients
  • 3 Carrots Peeled & Finely Chopped
  • 2 Celery Sticks Finely Chopped
  • 2 Small Onions Finely Diced
  • 3 Garlic Cloves Minced
  • 1 39g Packet of Chili Seasoning *
  • 150 g Dried Split Red Lentils
  • Salt & Pepper
  • 2 400g Tins of Chopped Tomatoes
  • 1 400g Tin of Kidney Beans Drained & Rinsed
  • 550 ml Vegetable Stock
To Serve
  • Sour Cream Optional
  • Chopped Fresh Parsley Optional
Essential Equipment
  • 3.5 litre Slow Cooker
Instructions
  1. First thing's first, if you haven't already - prep all the vegetables (carrots, celery, onion & garlic) and pop them into the slow cooker along with the chili seasoning and the lentils. Add in a generous sprinkling of salt and pepper too.
  2. Then pour in the tinned tomatoes, kidney beans and 300ml of the vegetable stock. (Save the remaining 250ml for later.) Give it all a really good stir then switch your slow cooker on low and cook for 5-6 hours.
  3. 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 of vegetable stock.
  4. You should now have a beautiful Vegetarian/Vegan Chili that is the perfect consistency, smells amazing & is basically begging you to eat it!
Recipe Notes

*You can just as easily use the same quantity of a home made chili seasoning.


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!

Vegetarian Chili Recipe | Vegan Chili Recipe | Slow Cooker Chili Recipe>

 

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