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!
Equipment
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
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.
Nutrition
Serving: 1 (of 6) | Calories: 312kcal | Carbohydrates: 42g | Protein: 18g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 796mg | Potassium: 748mg | Fiber: 20g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 7mg
