American•healthy
Slow Cooker Lentil Chili (w/ Beans)
This Slow Cooker Lentil Chili is made with brown or green lentils, beans, turmeric, simple spices, and is creamy with coconut milk. Reminiscent of Madras lentils, it's hearty, it's filling, and it's oh-so simple to make!
- Prep time
- 5 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 15-oz cans kidney beans, drained and rinsed
- 2 cups brown or green lentils (picked over and rinsed)
- 1 small yellow onion (finely chopped)
- 32- oz reduced-sodium vegetable stock ()
- 2 cups water
- 1 (6-oz) can tomato paste
- 2 teaspoons kosher salt (divided)
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 teaspoon turmeric
- 1 cup coconut milk (from a can)
Instructions
- 1
Add the kidney beans, lentils, onion, stock, water, tomato paste, 1 teaspoon salt, cumin, chili powder, and turmeric to a 6-quart slow cooker.
- 2
Cook on high for 4 hours or low for 6 hours, or until the lentils are very tender.
- 3
Add the coconut milk and 1 teaspoon salt, stirring to combine. If the mixture seems dry, add a splash more water or stock. Taste and add additional salt if desired.