Slow Cooker Vegetarian Lentil Chili

By Beth Moncel

This Slow Cooker Vegetarian Lentil Chili makes a huge batch, is packed with flavor and nutrients, and can be made for only about 5 dollars! 

Ingredients

• 1 yellow onion ($0.33)
• 2 cloves garlic ($0.16)
• 1 15oz. can petite diced tomatoes (with juices) ($0.48)
• 1 6oz. can tomato paste ($0.48)
• 1 15oz. can black beans, drained ($0.59)
• 1 15oz. can kidney beans, drained ($0.59)
• 1 cup brown lentils, uncooked ($0.70)
• 1 Tbsp chili powder ($0.30)
• 1 tsp smoked paprika ($0.10)
• 1 tsp ground cumin ($0.10)
• 1/2 tsp onion powder ($0.05)
• 1/4 tsp garlic powder ($0.03)
• 1/4 tsp cayenne pepper ($0.03)
• 1/2 tsp salt ($0.02)
• freshly cracked black pepper ($0.03)
• 2 Tbsp coconut oil* ($0.13)
• 4 cups vegetable broth ($0.52)

Instructions

1. 1

   Dice the onion and mince the garlic. Add the onion and garlic to the slow cooker along with all the other ingredients and stir to combine.

2. 2

   Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours). After cooking, the lentils should be tender. Taste the chili and add salt to taste, if needed (this will depend on the salt content of your broth). 

3. 3

   Serve the chili hot, with your favorite toppings.