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Slow Cooker Lentil and Carrot Chili
with lemon-garlic yogurt

Active: 25 min Total: 7 hr 25 min

This simple chili first appeared the week of 1/12/15 and was such a hit, we're bringing it back. Make it in a slow cooker or a Dutch oven (we provide directions for both) - regardless of your chosen cooking method, you'll love the chili flavors on lentils and carrots.
Smarts: Put this on your football viewing party list! It's hearty enough to satisfy while still being healthy.

Tags

Ingredients

Servings:
4
Metric
Slow Cooker Lentil and Carrot Chili:
  • French or green lentils, dried - 1 cup
  • Garlic - 3 cloves, minced
  • Onions - 1, diced
  • Carrots - 1 lb, diced
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 1/2 cups
  • Cumin - 1 1/2 tsp
  • Paprika - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1 tsp
  • Vegetable broth - 2 cups
  • Avocados, large - 1, cubed
  • Tortilla chips (opt) - for serving with chili
Lemon-Garlic Yogurt (for 2 nights):
  • Garlic - 2 cloves, minced
  • Greek yogurt, plain - 1 1/2 cups
  • Lemons - 1, juice of
  • Salt - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Lentils - Soak overnight in water.
  2. Garlic (for yogurt and chili) / Onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. If slow cooking, heat up a skillet or saute pan over medium-high heat (if not slow cooking, heat up a Dutch oven). Add cooking oil and then garlic and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes.
  2. Fold in lentils and saute for another minute.
  3. If slow cooking, transfer to slow cooker. Add in crushed tomatoes, cumin, paprika, chili powder, salt, vegetable broth, and carrots and cook on low for 7 to 8 hours or high for 3 to 4 hours. (If not slow cooking, add all those ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
  4. While chili is cooking, make lemon-garlic yogurt. Mix yogurt with minced garlic, lemon juice, and salt (this makes enough for Tuesday’s dinner).
  5. Cube avocado.
  6. Once chili is done, season to taste with salt, pepper, any more of the spices, or dig into your condiments. Portion into bowls and let everyone top with avocado and yogurt. Scoop with tortilla chips if using. Remember to save half of the yogurt for Tuesday!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (191)
Gluten-free (7)
Paleo (23)
Vegetarian (15)

85 reviews

All loved it, including me, and I’m not a big fan of sweet potato! Yay!

By: Shayna
Posted: Sep 17, 2018
Diet: Original
0 Helpful

Everyone in our family LOVED this. We didn't have the avocado, but we didn't miss it. We'll be making this one again very soon!

By: Erin
Posted: Sep 15, 2016
Diet: Original
0 Helpful

Doubled the spices and added a can of black beans and leftover white beans. AMAZING

By: Lauren
Posted: Sep 13, 2016
Diet: Original
0 Helpful

Can't wait to make it again! Add black beans per another's suggestion. Great move.

By: Kate
Posted: Sep 11, 2016
Diet: Original
0 Helpful

I liked it but the sweet potatoes were a little sweet. I might use regular yukons next time

By: Matt
Posted: May 24, 2016
Diet: Original
0 Helpful

Made a huge pot to feed us during the week and freeze for later. Added 2 cans red beans. Didn't bother with the lemon yogurt but sounds delicious! Kids loved it!

By: Felice
Posted: May 05, 2016
Diet: Original
0 Helpful