Most of the recipes I ate growing up have been replaced with other things (thank you morning sickness round one), but my mom’s chili recipe just can’t be beat. When we stopped eating meat a few years ago I swapped out the ground beef for lentils and added some vegetables. Our favorite way to eat this is over roasted sweet potatoes and red onions. This is a family favorite – the kids each had three bowlfuls tonight for dinner!
The Best Slow Cooker Vegetarian Chili
The seasoning mix is what really makes this chili amazing. This was the chili recipe that I grew up on but I switched lentils for the ground beef and added vegetables. As long as you keep the spices the same you can't go wrong with just about any combination of beans and vegetables.
Chili Seasoning Mix:
- 1 Tablespoon all-purpose flour
- 2 Tablespoons instant minced onion
- 1 1/2 tsp chili powder
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1/2 tsp instant minced garlic
- 1/2 tsp ground cumin
- 1 cup lentils rinshed
- 2 15 1/2 oz cans kidney beans or black beans
- 2 16 oz can tomatoes
- 1 pkg Chili seasoning mix.
- 1/2 cup water
- yellow squash
Put all of the ingredients for the chili and seasoning mix into the slow cooker or Instapot.
Cook on high for 3-4 hours or low for 5-6 hours.
I usually serve this with roasted sweet potatoes and red onions. I chop up 2-3 large sweet potatoes into cubes and one onion, coat lightly with coconut oil (or not - it's good either way), and bake at 400 degrees for 20 minutes. It is an amazing addition.