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Slow cooker lentil and vegetable chili topped with avocado and cilantro in a bowl.

Slow Cooker Lentil and Vegetable Chili – Healthy Crockpot Classic

Healthy crockpot lentil chili loaded with veggies and beans — a fiber‑rich, plant‑based dinner ready with minimal effort.
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Equipment

  • Slow cooker
  • Cutting board & knife
  • Measuring cups and spoons
  • Wooden spoon

Ingredients
  

  • 1 cup dried brown lentils rinsed
  • 1 can 15 oz black beans, rinsed
  • 1 can 15 oz diced tomatoes
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • Salt & black pepper to taste

Instructions
 

  • Combine ingredients: Add lentils, beans, tomatoes, vegetables, broth, and spices to the slow cooker.
  • Cook: Stir well and cook on low for 6 hours (or high for 3–4 hours) until lentils are tender.
  • Serve: Taste and adjust seasoning. Serve with fresh cilantro or avocado if desired.

Notes

Add corn or diced sweet potatoes for extra sweetness.
Stir in spinach or kale during the last 30 minutes.
Top with yogurt or cheese for added protein.