Slow Cooker Vegetarian Chili with Chickpeas and Lentils

Mondays are my veggie box days from MamaEarth Organics which means that before the box comes to the house, I don’t have a ton of food in the fridge. I tend to organize my meals around the box, so Mondays are typically make whatever I can find in the house days.

This Monday was no exception. It was damp and a bit chilly so I was craving chili, only I didn’t really have any beans in the house and I was lacking a few staple vegetables like carrots. Not to worry, I combed through my freezer and found some chickpeas and frozen corn and went to my pantry for some lentils. A dash of this and a squirt of that and I had super yummy chili! I was a bit worried but it turned out fantastic so I thought I’d share. Feel free to mix it up!

Slow cooker vegetarian chili


Slow Cooker Vegetarian Chili with Chickpeas and Lentils


Total time



Recipe type: Dinner


  • Slow Cooker Vegetarian Chili with Chickpeas and Lentils
  • 2 cloves of garlic, minced
  • Half of a red onion, chopped
  • 1-1.5 cups of canned or cooked chickpeas
  • 1-1.5 cups of dried green lentils (soaked over night)
  • 1 cup of frozen corn
  • 1 cup of celery, diced
  • 1 cup of salsa
  • 1 can of whole or diced tomatoes
  • 1 pepper, diced (yellow, red or orange)
  • 2 tablespoons + 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of smoked paprika
  • A few dashes of liquid smoke
  • Cooking oil of your liking
  • Salt and pepper to taste
  • Slow cooker


  1. Sautee onions and garlic in a tablespoon oil for about 5 minutes, adding 1 teaspoon of chili powder to the pan. Transfer to the slow cooker.
  2. Add all the other ingredients to the slow cooker, mix and cook on low for 8-10 hours.
  3. Serve with grass-fed yogurt and some raw cheddar for extra yummyness.



  • I used dried lentils and didn’t make time to cook them so I soaked them overnight and threw them right into the slow cooker. You can obviously use canned if that’s what you have.
  • Also as mentioned above, I didn’t have any carrots, but if I had had them I would have used them here.
  • I cooked my chili all day and it was a perfect consistency by the time we ate it (about 10 hours). I left it extra long to make sure the lentils were cooked since I didn’t precook them.

PS- The chili tastes even better the next day! I even ate a bit for breakfast in a burrito with eggs.


Happy cozy eating friends!

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