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Veggie Chili

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Course: Dinner
Cook Time: 7 hours 10 minutes
Servings: 8


  • Slow Cooker


  • 1 cup red or yellow onion (chopped)
  • 1 cup carrot (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 cup frozen corn kernels
  • 14 oz. can pinto beans (drained and rinsed)
  • 14 oz. can black beans (drained and rinsed)
  • 1 cup green or brown dried lentils
  • 28 oz. can diced tomatoes
  • 4 cups vegetable broth
  • 2 tsp. salt or to taste
  • 1 1/2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1 Tbsp. olive oil
  • 1 tsp. lime juice (about 1/2 a lime)
  • 1/4 cup chopped fresh cilantro plus more for garnish (optional)


  • Add all ingredients except lime juice and cilantro to a 6 to 8-quart slow cooker. Stir to combine.
  • Cover and cook on low for 7-8 hours or high for 5 to 6 hours.
  • Once the cook time is up and lentils and carrots are tender, stir in the lime juice and chopped cilantro. Taste and add more salt as needed.
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