Slow Cooker Lentil Black Bean Chili {Vegetarian}

Sometimes I find myself giggling at how fast and easy it is to make dinner using the slow cooker. You just put everything in turn it on and go! It’s that simple. I know, I know. It’s the best kitchen device ever invented! Next to a spoon. Otherwise, how would we eat our peanut butter???


I told my brother I would help him with his school work in a second, I just had to make dinner first. He raised an eyebrow, confused. “Isn’t that going to take forever?” he asked.

I then came back with, “To quote hamlet, act III, scene III, line 92,… no!”

All I had to do was chop the carrots, and garlic (I was out of the jarred stuff), and the onion. Mix it all together with the other ingredients in a pot and turn it on!

Just like that, you have one less problem to worry about. BOOM! Like some sort of demon magic…but good?

Never mind the fact that my mind went there…


Anyways, on a more sane note, I will definitely be making this Slow Cooker Lentil Black Bean Chili this fall and winter a lot! With all the fall activities and the hustle and bustle of December, this recipe will come in handy a lot.

I can’t believe I really just said bustle….

Next time I think I’ll add some kale. Or maybe I’ll finely mince it so they don’t know. 😛 This recipe is already very healthy, but it couldn’t hurt to make it more so. I’m going to have to figure out some more variations. If y’all have any ideas I would love to hear them!

Here’s the fantabulous recipe:

Slow Cooker Lentil Black Bean Chili


  • 1 lb. bag dry lentils
  • 1/2 small bag dry black beans (or 2 cans black beans)
  • 2 medium onions (diced)
  • 3-4 large carrots (chopped)
  • 2 (15 oz.) cans diced tomatoes
  • 2 Tbsp. jarred minced garlic
  • 2 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. dried parsley
  • 1 tsp paprika
  • 10 cups hot water (tap or boiled)
  • 1 1/2 Tbsp salt (to taste)*
  • 1 tsp. black pepper (to taste)*
  • *Added at the end of cooking


  • Rinse lentils and black beans. Discard any small pebbles or bad beans. Put them in the slow cooker. Add the diced onions, chopped carrots, tomatoes, garlic, cumin, chili powder, parsley, and HOT water to the slow cooker. It will be full so don't add to much of anything or it wont fit.
  • Cover, and cook on HIGH for 6 hours. No peeking, and no stirring.
  • Remove the lid, and add the salt and pepper to taste. Eat it by itself or with your favorite homemade bread.
  • this can store in the fridge for 1 week, or in the freezer for 4 months.

28 Thoughts on “Slow Cooker Lentil Black Bean Chili {Vegetarian}

  1. Thanks for sharing your post at Motivation Monday! You’re featured at this week’s party!

  2. Sounds so comforting. I’m sticking this on my menu for the week. 🙂

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  4. Pingback: My Week on Wednesday… And a Year in Review » Once Upon a Time in a Bed of Wildflowers

  5. How many servings is this supposed to make? It’s a ton!

  6. Pingback: 45 Crock Pot Meals, Dishes & Desserts Recipes - Mom, Are We There Yet?

  7. Anne on July 21, 2015 at 4:48 pm said:

    Whoops, I didn’t read and added the salt and pepper before cooking, I hope it turns out okay! >.>

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