Canned beans and dried lentils are the secret to the easiest, and most delicious vegetarian lentil bean chili of all time. This super simple slow cooker recipe infuses hearty lentils, black beans, and kidney beans in a rich tomato sauce with a blend of savory spices. By the time you get home, you'll have an inexpensive, nutritious, and ultra comforting dinner ready to go. Perfect for meal prep, too! {Vegan & Gluten-free}
Sour cream, shredded cheddar cheese, sliced or diced avocado, finely diced onion, cilantro, jalapeno, corn or tortilla chips
Instructions
Combine all ingredients in the slow cooker and place the lid on. Cook on low for 8 hours, or on high for 4 hours.
Once the chili is fully cooked and lentils are tender, taste and adjust seasoning with the salt and pepper. Serve hot with any additional desired toppings.
Notes
The salt content of your beans, tomatoes and broth will affect the salt level in the soup. Taste before serving once all the flavors have had a chance to come together, and add seasoning to taste.