A hearty and flavorful slow cooker lentil chili packed with vegetables and spices, perfect for a cozy, nutritious meal.
1 cup dried brown lentils, rinsed and drained
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juice
1 (15 oz) can tomato sauce
1 cup vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Heat olive oil in a skillet over medium heat.
Add diced onion, red bell pepper, and carrots to the skillet and sauté for 5 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add rinsed lentils, diced tomatoes with juice, tomato sauce, vegetable broth, black beans, kidney beans, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or until lentils and vegetables are tender.
Stir the chili before serving and adjust seasoning with additional salt or pepper if desired.