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Slow Cooker Lentil and Carrot Chili
with avocados, tortilla chips and sour cream

Active: 25 min Total: 7 hr 25 min
Our members love slow cooker meals and this chili is one of their faves! This simple chili can be made in the slow cooker or a Dutch oven (and we provide directions for both). Regardless of your chosen cooking method, you'll love the chili flavors with the sweet tenderness of sweet potatoes.


Slow Cooker Lentil and Carrot Chili:
  • Lentils, uncooked (French or green) - 1 cup
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Carrots - 1 lb , diced
  • Oil, cooking - 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
  • Broth, vegetable - 2 cups
  • Avocados, large - 1 , cubed
  • Sour cream - for serving on chili
  • Tortilla chips (opt) - for serving with chili


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

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  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 the same ingredients into the Dutch oven, cover, and bring to a boil. Then simmer uncovered for ~20 minutes.)
  4. Cube avocado.
  5. 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 sour cream. Scoop with tortilla chips if using.



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