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+ servings
5 from 3 votes

Slow Cooker Turmeric Lentil Chili

Yield 4 -6

Made with pantry staples, Slow Cooker Turmeric Lentil Chili is incredibly simple to prepare and is packed with good-for-you ingredients. A vegetarian crockpot meal perfect for any night of the week!


  • 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 or chicken stock
  • 2 cups water
  • 1 6-oz can tomato paste
  • 1 ½ teaspoons kosher salt plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chili powder
  • 1 teaspoon turmeric
  • 1 cup coconut milk from a can
  • Freshly ground pepper chopped cilantro, chopped green onion, and sliced avocado for topping (optional)


  • Add the kidney beans, lentils, onion, stock, water, tomato paste, 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, stirring to combine. If the mixture seems dry, add a splash more water or stock. Taste and add additional salt if desired.


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!
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.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!