Crock Pot Lentil Chili

by Lindsay Cotter Published: Oct 04, 2024

Dairy-Free Egg-Free Gluten-Free Grain-Free Nut-Free Vegan

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This vegan Crock Pot Lentil Chili combines fresh veggies and lentils in a sweet and tangy BBQ tomato sauce for a flavorful, nutritious, hands-off, comfort food! Make this easy crock pot chili for a hearty, healthy meal full of protein and fiber.

Overhead photo of a bowl of crockpot bbq lentil chili with toppings.

I like to stretch ingredients to use in more than one meal. My favorite thing is to stock my pantry with affordable gluten-free ingredients. Legumes and lentils are prime examples.

First of all, they’re inexpensive. Secondly, because they’re full of fiber, they’re great for making hearty meals like Shrimp Jambalaya Lentil Bowls and Cranberry Maple Lentil Loaf.

Overhead photo of a white pot filled with lentil chili and wooden spoon in it.

Cooking With Lentils: Types, Tips, Tricks, & More!

Red lentils tend to cook faster and break down more, making them great for soups and purees. They have slightly lower fiber compared to green lentils but still provide a good source of protein, iron, and folate.

Green lentils are firmer and hold their shape better when cooked. They contain more fiber than red lentils, making them great for salads or dishes where you want more texture.

This recipe utilizes red lentils in the best possible way making them flavorful while letting your slow cooker do all of the work. Plus the leftovers store well, making this recipe perfect for meal prep.

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this lentil chili recipe. Please be sure to scroll down to the recipe card below for the complete details including the nutrition information!

Overhead photo of ingredients for vegan bbq lentil chili.

Lentils – This is a red lentil chili, but if you want to use green or black lentils, you can. Just know that red lentils cook softer, while the others cook to more of an al dente texture. (See the tips above)
Aromatics – Red or white onion and garlic add a pungent, savory flavor.
Olive Oil – Helps sauté the veggies, enhancing their taste and adding a boost of healthy fats.
Fresh Veggies – Diced red bell peppers (or any color peppers) and tomatoes add extra nutrients, fiber, and bulk.

Ingredient Swap: If preferred, you can use canned tomatoes in place of fresh.

Broth – Use vegetable broth as the base of this vegetarian chili. Adjust the amount included to achieve your preferred consistency.
BBQ Sauce – Use your favorite store-bought (just make sure it’s gluten-free) or homemade nightshade-free BBQ sauce,
Unsweetened Ketchup – Tomato sauce will also work here. Using an unsweetened sauce helps balance out the sweetness of the BBQ Sauce.
Molasses -. Molasses’ sweetness complements the tomatoes in chili, softening their tartness
Spices – Chili powder, ground cumin, smoked paprika, ground mustard, salt, and pepper create a bold, savory flavor with a touch of spice.

Note: Feel free to omit the ground mustard if you aren’t a fan. It has a sharp slightly bitter taste that can add depth and complexity to soups and other dishes. I’m a big fan, but the chili is just as tasty without it!

How to Make Lentil Chili in the Crock pot

Make sure to rinse the lentils in a strainer before cooking, removing any dirt, debris, or broken pieces.
Place the onion, garlic, peppers, and tomatoes in a crock pot, and stir to combine.

Overhead photo of diced pepper, onion, bbq sauce and diced tomatoes in a slow cooker.

Photo of red lentils on top of onion and diced tomatoes in a slow cooker.

Add the rinsed lentils, broth, and remaining ingredients except the salt and pepper (We’ll add these later!). Stir to combine.
Cover, and cook on high or low as needed until the lentils are tender. Just make sure to stir halfway through, and season to taste! Add the salt and pepper in the last 10 to 15 minutes of cooking. If you add them before then, the salt will toughen the lentils as they cook.

Vegetable broth being poured into a crock pot.

A wooden spoon in a slow cooker of vegan bbq lentil chili.

Pro-Tip: Adjust the cooking time depending on the type of lentils used. If you are using green or black lentils, they will probably take closer to 4 hours on HIGH, but they’ll be firmer and hold their shape. I found that cooking the red lentils on HIGH for 3 ½ hours made them soft enough.

Adjust the consistency. If your chili is too thick for your liking, feel free to add up to an extra cup of broth. If the lentils aren’t soft enough for your liking after cooking, you can use an immersion blender to break them up and achieve a smoother texture. Just blend a portion of the chili to help thicken it and soften the texture without losing the heartiness of the dish.Then stir and enjoy with your favorite toppings!

A woman's hands holding a bowl of bbq lentil chili topped with jalapeno.

Stovetop Option

If you don’t have a slow cooker, you can combine the ingredients in a pot on the stovetop. Rinse the lentils and set aside. Sauté the onion, garlic, and bell peppers in olive oil until softened, then add the tomatoes and cook briefly. Stir in the lentils, broth, sauces, and spices. Bring to a boil, reduce heat, and let it simmer, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Add salt toward the end of cooking, adjust seasonings, and serve.

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Common Questions

What should I serve with this lentil chili recipe?

I love to serve this recipe topped with cilantro and diced jalapeños, red pepper flakes, or cayenne pepper to amp up the heat. However, it’s also great with diced tomatoes, avocado slices, dairy-free sour cream, or vegan shredded cheese. It’s filling enough to serve on its own but also pairs well over white rice, brown rice, quinoa, or with a side salad or grain-free naan! Or, it makes for a great dip with grain-free tortilla chips!

How long do leftovers last?

Stored in an airtight container, leftovers will stay fresh in the fridge for up to 7 days.

Can I freeze this recipe?

Yes! Allow the chili to cool completely, transfer it to a freezer-safe container, and freeze for 1 to 2 months. Thaw in the fridge overnight when you’re ready to serve.

TIP: If you store your chili in zip-top freezer bags, you can lay it flat. This way, it’ll take up less room in the freezer!

How can I add more protein to this recipe?

Feel free to include beans like black beans, kidney beans, or pinto beans! Or, if you don’t need to keep this recipe vegetarian, you can include cooked ground beef, ground turkey, or ground chicken.

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