Slow Cooker Lentil Chili - 2 Guiding Stars
Active Time
Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Hearty, warm, satisfying…and vegan! This vegetable-stuffed soup is easy to set up and full of flavor. Serve with a little good whole grain bread to sop up the tasty juices.

Ingredients

  • 1 lb. butternut squash, cubed
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, chopped
  • 2½ cups water
  • 1 (14.5 oz.) can no-salt-added crushed tomatoes
  • 1 (15 oz.) can no-salt-added black beans, drained and rinsed
  • 1 (15 oz.) can no-salt-added kidney beans, drained and rinsed
  • ¾ cup dried lentils
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 bunch fresh cilantro, chopped
  • 2 avocados, diced

Directions

  1. Place all the ingredients, except cilantro and avocado, in a slow cooker. Stir to combine.
  2. Cover and cook on LOW until the lentils are tender (6-8 hours).
  3. Top with cilantro and avocado to serve.
Nutritional analysis per serving: Calories 275; Total Fat 10.5g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 320mg (14% DV); Total Carbohydrate 38g (14% DV); Dietary Fiber 11.5g (43% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 20% DV; Vitamin C 50% DV; Vitamin A 45% DV; Folate 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/slow-cooker-lentil-chili/
© 2025 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796