This Slow Cooker Black Bean Chili is easy to prepare and requires minimal prep time & effort. A classic bowl of comfort food that’s perfect served alone or with your favorite toppings. Great choice for those busy weeknights or lazy weekends. Vegan & Gluten Free.
Updated- originally posted December 2015
And even though Chili just kind of reminds me of the Fall & Winter months, I still love to prepare it year around….
Especially since this Slow Cooker Black Bean Chili is made in the crock pot, which means no heating up the house in the warmer Summer months. 😉
Although the cooler weather is right around the corner… you still may wanna add this recipe to your collection for a hearty family friendly meal to serve year around.
And with lentils being a good source of protein, low in calories & great for weight loss, then they seem like an obvious choice to add to Chili.
Plus, unlike a lot of other legumes there is no need to pre-soak them! Winner, winner for a quicker dinner. 😆 couldn’t resist the urge to throw the rhyme in there!
Chili is also something that makes great leftovers. It usually develops even more flavors after a few days.
And I have many ways to repurpose leftover chili or sometimes I just like eating it with some tortilla chips as a dip. Yess, please 😀
Here are a few other ways to repurpose leftover slow cooker black bean chili:
So why not dust off that slow cooker and just throw it all in there…. It will do all the work for you, so you can go about your day!
Cause wouldn’t it be nice to not have to think about What’s For Dinner Tonight?
Which is always the question of the day in my house??
But this Slow Cooker Black Bean Chili meets all the requirements for dinner since…..
- Tasty and nutritious
- Easy to put together
- Great for leftovers
Enjoy!
- 1 cup dried green lentils rinsed
- 1 box 13.4 ounce black beans rinsed**
- 1 onion chopped
- 2 cloves garlic chopped
- 1/2 green bell pepper diced
- 1 tomato diced about 1 cup***
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- 1/2 tbsp. cumin
- dash of cayenne pepper*
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- salt & pepper to taste
- 3 cups vegetable broth
- 1/2 cup water
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Put all of the above ingredients in slow cooker and cook on high heat 5-6 hours
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Taste for salt & pepper
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Serve with any of your favorite toppings
*You can add additional cayenne pepper depending on your heat level.
**Or 13-15 ounce can of black beans rinsed.
***You could use diced tomatoes from a can or box.
Great photos! Chili is perfect for the winter season… will have to break out the slow cooker and make some soon.
oooo I love lentils! They’re the best! And I’m always looking for new slow cooker recipes 🙂
For sure and go great in many recipes 🙂
Thanks Kyle! Chili is definitely one of my favorites during cooler weather 🙂
This looks so hearty and satisfying! I love that it’s meatless, because even though I’m not vegetarian, I prefer to eat as little meat as possible – but with lentils and black beans I’m sure it seems quite meaty anyway!
Lentil and black beans are both great protein sources and Yummy as well. Thanks Lisa!
I would rather have this chili any day over the kind with kidney beans. I use chick peas too, sometime. Thanks for the recipe.
You’re welcome. I feel the same way…Personally I’m not a fan of kidney beans.
This is a great dish for cold weather and sports watching days. I like the vegetarian part too.
Thanks and yes perfect for all those things 🙂
What an awesome HEARTY looking chili! I can’t wait to have chili this winter. I love that you included ways to use the leftovers. Great ideas!
Pinning!
I’ve not thought to use lentils in chili before! I love this idea! It’s a perfect recipe for Fall!
I’m so excited for fall and all the slow cooker recipes! This looks perfect!
I am so ready for fall comfort foods like this chili! It looks so delicious!
Black beans and lentils! I never would have thought of putting them together into one recipe, but now it totally makes sense and I have to try it. I can definitely see enjoying this chili when coming in from a cold foll day.
They make the perfect combo for chili…so thick & hearty! Hope you get a chance to try this 😀