Slow Cooker Lentil Chili (w/ Beans)
This Slow Cooker Lentil Chili is made with brown or green lentils, beans, turmeric, simple spices, and is creamy with coconut milk. Reminiscent of Madras lentils, it’s hearty, it’s filling, and it’s oh-so simple to make!
Is there anything better than coming home to a steamy, nourishing, hearty bowl of chili on a cold winter day? If there is, I’m not sure what it is.
That’s one of my very favorite things about the slow cooker–that taking just a few minutes to dump and stir together a handful of ingredients results in a dinner that’s ready and waiting for you when you get home.
I have too many favorite slow cooker recipes to count, but one that was missing from the list was a really good vegetarian lentil chili.
If you’ve never tried lentil chili, it may not sound very exciting at first, but trust me, it’s full of such big, hearty flavors you’ll be coming back for seconds (or thirds) before you know it.
This particular chili is a spin on an Indian-inspired Madras lentils. More specifically, it’s based on a pre-made Madras lentil dish that comes in sealed pouches that I found at Costco several years ago.
Elle and I were doing a little sample testing (as people do at Costco,) when the sample lady offered us some Madras lentils. Elle, the ever-skeptical 3 year-old, eyed the new food wearily.
The woman offered her the sample, assuring her that the lentils were indeed delicious, and that her grandchildren loved them and called them “lentil chili.”
Well, apparently that’s all Elle needed to hear, and after trying the sample, begged me to buy the box. I obliged, and she’s referred to the dish as “her favorite lentil chili” since that day.
The packaged variety contains cream, so I wanted to create a version that was both easy to make, and dairy-free so that our entire family would be able to enjoy it.
Belive me, it took multiple times to nail down a recipe that was similar enough to the original to pass the “favorite lentil chili” test, but I finally prevailed and am thrilled to share this easy, filling meal with you.
It’s packed with plant based protein from the beans and lentils, and gets an extra boost of goodness from turmeric. Leftovers freeze beautifully, too, if you’re lucky enough to have any left. It’s lovely over rice, or on its own.
I hope you’ll make this delicious, vegetarian slow cooker recipe soon. Now, let’s make some Slow Cooker Turmeric Lentil Chili.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | My 5-year-old happens to love this chili, and its mild flavor makes it palatable to many little ones. If you have a resistant eater, invite him or her to assist in preparing the chili. Helping with the process may encourage him or her to give it a try!
2 | This chili is good on its own, but feel free to doctor it up with cilantro, green onion, fresh avocado, or a healthy dash of hot sauce.
3 | Add more flavor to this chili by using homemade chicken stock or bone broth if you are not vegetarian/vegan.
THIS RECIPE IS . . .
Dairy FreeGluten FreeNut FreeVeganVegetarian
Slow Cooker Lentil Chili (w/ Beans)
Ingredients
- 2 15-oz cans kidney beans, drained and rinsed
- 2 cups brown or green lentils, picked over and rinsed
- 1 small yellow onion, finely chopped
- 32- oz reduced-sodium vegetable stock,
- 2 cups water
- 1 (6-oz) can tomato paste
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon turmeric
To Add at the End
- 1 cup coconut milk, from a can
Equipment
Instructions
- Add the kidney beans, lentils, onion, stock, water, tomato paste, 1 teaspoon salt, cumin, chili powder, and turmeric to a 6-quart slow cooker.
- Cook on high for 4 hours or low for 6 hours, or until the lentils are very tender.
- Add the coconut milk and 1 teaspoon salt, stirring to combine. If the mixture seems dry, add a splash more water or stock. Taste and add additional salt if desired.
Notes
- This chili is not spicy at all. For a spicer version, add 1 minced jalepeno or 1/2 teaspoon red pepper flakes along with the other ingredients.
- My 5-year-old happens to love this chili, and its mild flavor makes it palatable to many little ones.
- This chili is good on its own, but feel free to doctor it up with cilantro, green onion, fresh avocado, or a dash of hot sauce.
Slow cooker Tumerick lentil chili question,
Is there anything else I can use beside the coconut milk? I’m dying to try this recipe.
Kathy, if you’re okay with heavy cream, you could substitute 1/2 cup for the coconut milk. You could skip it altogether, and just thin with a bit of water at the end–the coconut milk adds a richness and balances the flavors, but the recipe should still work without it. Let us know how it goes!
Hi Robyn,
Do you have to presoak the lentils?
Thank you! Can’t wait to make this!
Nicole
Nicole, no need to presoak, they should cook right up from dry. If your tummy is sensitive, though, feel free to pre-soak. I hope you enjoy!
Thanks Robyn!
I ended up presoaking, but next time I will just add! Made this today and everyone in my house loved it! Even the pickier ones lol. I love all your recipes that I’ve made so far!
Nicole, yay, love it when everyone enjoys an easy, healthy recipe!
Hello! Wondering how you would modify this recipe if made on the stove top, no slow cooker?
Alessandra, I think you could make this on the stovetop. I would probably cook the onions in some olive or coconut to soften, then proceed with the recipe, cooking on low, covered, until the lentils were cooked through. If you give it a try let us know how it turns out!
This sounds like a great recipe! I work with a smaller slow cooker (2.5 quart) and I was thinking of just halving the quantities laid out here—do you happen to have any idea of whether or not the cook time should be adjusted as well?
Anna, I haven’t tested this one in a smaller slow cooker, though I imagine the cook time would be similar, if not slightly shorter. Maybe try an hour shorter, and then add on if necessary. Let us know how it goes!
That’s a powerhouse of great beneficial nutrition all in one recipe!
Absolutely, Garry!
Can’t wait to try this it sounds so delicious!
I hope you enjoy, Kendall!
Thanks, I really enjoyed this recipe! So delicious for such a low effort cooking process!
Made on (electric) stove top.
(So just in case anybody is interested: Just dumped all ingredients into a large pot (so easy, I love it!) and simmered on low for 30 min (although lentils were probably cooked by 20 😀 ). Then turned off the heat and let sit covered on residual heat for another 20 min.
For topping I chose a mix of finely chopped green pepper, tomato, cilantro and red onion, dressed with lemon juice and olive oil.)
Thumbs up and thanks for sharing this 🙂
Julia, yay, thanks for sharing the stovetop option, so helpful for people. So glad you’re enjoying this low-maintenance recipe!
I would love to try this recipe. Do you think it will work with only lentils? I am doing the standard process purification and the only legumes I can have are lentils, green beans and peas.
Crystal, I think it would work with just lentils. I’d just skip the beans and proceed with the recipe. Let us know how it turns out!
Elena
I’m going to make this recipe tomorrow and just wondering if I should stir the ingredients once or twice while cooking in the crockpot? Appreciate your comments! :))
Elena, you shouldn’t have to stir at all, unless your slow cooker is extra hot. If you do, you may need to add a bit of extra time. Hope you enjoy!
Have you tried this in the Instant Pot? Or would you have any suggestions about how to do it? I’m new to Instant Pot cooking!
Chelsea, I haven’t tried it yet! I haven’t used the IP for lentils yet, so I’m not quite sure. If I come up with an adaptation I’ll add it here! 🙂
I just made this for my family yesterday and it was so great. I listen to your podcast every week, but have never made any of your recipes until now. Both of my young kids ate it. I crumbled tortilla chips on the top and it was great. I am making it tonight (leftovers!) with fried eggs on top. I am super impressed with all you do—a big thank you! Ok, now I am going to go plan more recipes of yours to make.
Meg, yay, love when listeners become readers/makers and also the other way around! So glad you found a recipe your crew enjoyed. Here’s to many more. Cheers!
How many calories per serving? Making this today!
Sumali, we aren’t able to provide nutritional information at this time. Hope you still enjoy this nourishing recipe!
Robyn,
Do you think you could make this with red lentils instead? Would there be much difference? Look forward to hearing from you.
Can’t wait to make this
Katharine
Hi Katharine, red lentils will definitely change this dish quite a bit, primarily because red lentils essentially dissolve with a longer cooking time. I think the outcome will still taste good, but the color and texture will be quite different. This is one of my favorite red lentil recipes if you want to give it a try instead–or if you try this one let us know how it turns out! https://realfoodwholelife.com/recipes/the-best-golden-glow-red-lentil-soup/
I just love this chili! easy to make, filling, and lasts a few days. thank you!
Kelly, yay, so glad you enjoyed this one. Thanks so much for the kind review, too!
This was INCREDIBLE & really surpassed my expectations. Added some uncured bacon and it put it over the top for my family 😉 Will be adding it to regular meal rotations!
MK, yay, so happy you enjoyed this one! Love the addition of some bacon on top, yum!
Flavor is delicious, but this is WAY too much liquid to be a chili! This is a soup! I cooked it down more on the stove, and it was very tasty. When I make it again, I will at least take out the two cups of water, if not some of the brother.
Kim, hmmm, that’s so interesting that this one came out with so much extra liquid for you. I’ve tested it a number of times and have not had that issue–I suppose it probably has to do with how much liquid the lentils absorb (that can differ depending on the age of the lentil) as well as how hot your specific slow cooker gets. It will also thicken quite a bit upon cooling, but I’m glad you were able to come up with the fix of finishing on the stovetop. Thanks for sharing!
I got this recipe into the crock pot and thought “Hmm that is not going to work.” I assumed it was way too much liquid, so I reduced the amount by two cups. Big mistake!! Lol I later realized the added two cups of water was definitely needed and that’s saying something because I like my chili THICK. I figure if there’s too much liquid in the end, then your lentils probably aren’t cooked fully. That’s what was going on with me: But I could be wrong. Wouldn’t be my first time! Haha 😂 Thanks for the recipe! I added jalapeños and a sprinkling of Mexican cheese blend and cilantro on top. I don’t have coconut milk so I substituted the creaminess by adding a small dollop of plain Greek yogurt into my bowl at the end. Delicious!
Whole family loves this. A great meatless dish for the rotation!
EV, woohoo, so happy to know you and your crew like this one. It’s always a win when that happens, don’t you think! xxoo
Really tasty! I even forgot the coconut milk until after I’d eaten 2 bowls. Guess I’ll have to make it again so I can see how it tastes with all the ingredients, haha.
Chris, ha, glad to know it’s tasty without the coconut milk! So glad you enjoyed this one, and thanks for leaving a review!
I’ve been so excited to make this recipe. Just put it in the crock pot but accidentally added the coconut milk with all the other ingredients! 🤦♀️ I’m hoping this doesn’t ruin the outcome!
Hi Meg, it shouldn’t ruin it. The flavor cooks out quite a bit in the long cook time, so you can always add a bit more after it’s done to boost the flavor if neccessary!
Flavor is lovely but is it suppose to be a little soupy? Any advice on making it less soupy? FYI I slow cooked this for 6 hours in my Instant Pot at the low setting.
Hi Robert, you can try reducing the water by 1 cup, which will make it very, very thick. Alternatively, allow it to cool for an our or so in the slow cooker after you’ve turned it off. The residual heat will keep it warm, and the lentils will continue to absorb the liquid and thicken up considerably. Hope you enjoy!
Do you know how much a serving would be and what the calorie intake is?
Hi Yoeli, I just added the nutrition information for you. I hope you enjoy!
Hey! I was wondering if you are able to freeze the extras of this? 😊 I’m a solo and want to know if I can save some for a lazy day!
Yes, this freezes beautifully! Perfect if you’re solo, since you can cook once, freeze leftovers, and have it any time! Hope you enjoy. 🙂
I love it! I followed the recipe (except that I used dried onion flakes as I didn’t have fresh onion at hand). I cooked it on low for 6 hours. It is so easy to put together and it tastes great. Definitely a keeper. Thank you for the great recipe.
Yay, so happy to hear this one was a hit, Kay. Thanks so much for leaving a review!
A go to time and time again. LOVE this recipe!!
Yay, so happy to hear that, Ellen! Thanks so much for taking the time to share your thoughts!
I have made this recipe probably a dozen times now. It’s easy, healthy, and my toddler loves it. It’s delicious enough that the adults love it too!
Wonderful, Danielle, so happy to hear this one made it into your regular rotation and that it’s a hit with your whole fam, including your toddler! Thanks so much for leaving a review!