This Slow-Cooker Vegetarian Chili takes just 5 minutes to throw everything in together. Set it and forget it! 5 hours later, and you have a hearty meal that is sure to warm you from the inside!
Ok wow. I know Pinterest has gone all pumpkin and Halloween crazy in the last 2 weeks, but dang, I didn’t expect the weather to follow suite so quickly! Especially considering the fact that almost 4 years ago at this time, I was walking down the aisle in 90 degree blazing heat.
So far this week, Utah has been drenched! Nonstop rain and flooding in some areas. Temps are in the 60’s, and well, let’s just say I’ve broken out my hoodies, slippers, and blanket to keep me warm while I work all day.
I will admit, this is kind of all my fault. I do this every year. I basically asked for it. I do not do well with extreme temperatures. Anything over 75 is too hot, and anything under 73 is too cold… see the problem? So for the last 3 months, I’ve been freakin hot, and in this last month I’ve said I cannot wait for fall (but mostly for all the pumpkin and apple baking!).
Welp, I got what I asked for, and now I could totally use some warmth!
(For the record, if you’re interested in all the amazing Pumpkin things I’m pinning, here’s my Pumpkin board on Pinterest! Make sure you check it out and follow if you like what you see!)
As soon as a hint of chill hits the air, I can’t help but make chili in the slow cooker. My chili has evolved over time. As a teenager, I was making my mom’s meat-filled chili. Then as an adult, I adapted it to include soy meat-free crumbles like in this version I made last year. And now as I migrate toward a more REAL food lifestyle, I’ve moved on to beans and lentils, and this may just be my favorite version yet!
And before you click away because you have no clue how to work with lentils, let me tell you. With this recipe, you seriously dump it all into the slow-cooker and walk away. No cooking them first. No mashing. No nothing. This is probably the easiest recipe that’s ever hit my blog, and I can’t wait for you to try it out and tell me how much you love it.
Obviously, it’s the slow-cooker that makes it so easy. I use the Hamilton Beach Programmable Slow Cooker, but of course any will do. What I like the most about this one is that if you’re not quite ready to eat when the food is finished cooking, it’ll stay on a “warm” setting (which actually keeps the food pretty dang hot still). Totally makes my life easier.
So tell me below – what is your absolute favorite cold-weather meal? And do you prefer cold or hot temps?
Looking for more hearty meals?/
TO SEE JUST HOW EASY IT IS TO MAKE THIS 5-MINUTE VEGAN CHILI, CHECK OUT THE VIDEO:
- 1 cup lentils
- 1 can chili ready beans
- 1 can northern white beans, , drained & rinsed
- 1 can black beans, , drained & rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 cups vegetable broth
- 2 Tablespoons chili powder
- 1 packet chili seasoning
- 1/2 Tablespoon dried basil
- salt and pepper, , to taste
- 1 teaspoon garlic salt
- 1 bay leaf
- Garnish, (optional)
- sour cream
- shredded cheese
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 1683mgCarbohydrates: 43gFiber: 11gSugar: 8gProtein: 22g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly