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Veggie Chili
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Course:
Dinner
Cook Time:
7
hours
hours
10
minutes
minutes
Servings:
8
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Equipment
Slow Cooker
Ingredients
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)
Instructions
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.