Lentil based chilli in a white bowl surrounded by tortilla chips

Slow Cooker Chilli

Slow Cooker Chilli

It’s that time of year when slow cookers are a fantastic addition to the kitchen. I love that you can just throw everything in, leave it and get a delicious meal with no effort. This really is simple at its very best!

Bowl of vegetarian chilli surrounded by tortilla chips
Slow cooker chilli

The chilli recipe

This chilli is made with a base of split red lentils, with added kidney beans, passata and spices. That is it! You could of course make this on the stove top, or in the oven if you don’t have a slow cooker… but my slow cooker is one thing I am so glad I have! Here’s the recipe.

Slow Cooker Chilli
Course: Main Course
Cuisine: Mexican
Keyword: chilli, lentils,
Created by:: Laurena @LifeDietHealth
  • 1 x 400g tin kidney beans
  • 1 x 500ml carton tomato passata
  • 1.5 litres water (use the passata container to measure)
  • 300 g split red lentils (measure 1 full empty tin)
  • 1 teaspoon garlic granules
  • 1 teaspoon paprika
  • 1 teaspoon cajun spice (or chilli powder)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black pepper
  • pinch of red chilli flakes
  • salt to taste
  1. Tip the kidney beans, passata, water and lentils into your slow cooker.

  2. Add all the spices, stir and cover.

  3. Cook on high for approximately 5 hours (check the lentils are cooked and it is the right consistency).

  4. Serve with rice, tortilla chips, jacket potato, add to enchiladas, eat with roasted vegetables or just with salad!

  5. Enjoy!

Lentil based chilli in a white bowl surrounded by tortilla chips
Lentil based chilli with tortilla chips

What do I need?

You can (as with most of my recipes), make this as easy or complicated as you wish! I would suggest that you follow the recipe as it is, using a slow cooker. You can of course, change the kidney beans, add more beans or chickpeas, even add some vegetables to make this fit in with your likes. If you like spicy – add more chilli flakes! If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I have added a few links to different sized slow cookers so you can see what is available. I also found some fluted pans for making tortilla baskets (hint hint if anyone is reading)! We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your slow cooker chilli

Traditionally, you serve chilli with rice, but it goes just as well with a jacket potato or with a stash of tortilla chips! You could even just serve it with a salad or roasted vegetables. I have also used this in enchiladas with sweetcorn, rice and a bit of spicy mexican cheese… delicious!

Bowl of lentil chilli with a tortilla chip scooping some up from the bowl
Tortilla chips make the perfect scoop for this chilli


This chilli stores very well and the flavours will intesify with storage. Keep it in the fridge for up to five days, or portion, label and freeze for up to three months.


I would love you to make this and see how delicious it is! I love seeing your adaptions and interpretations of my recipes! Do you have a slow cooker? Will you adapt the recipe and make it in the oven? What will you serve your chilli with? Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x


  • tulips79 13th November 2020 at 20:07

    Hi Laurena, chilli on baked potato was one of my favourite meals as a teen- I don’t think I’ve had that since around ’93 lol. I have made lentil chilli before but with brown lentils, I shall make it with red lentils next time. Have I already mentioned I sometimes make houmous with red lentils instead of chickpeas? I can’t tell the difference really. I don’t have a slow cooker ☺️

    • Laurena@LifeDietHealth 13th November 2020 at 20:30

      Eva I used to have jacket potatoes but with… baked beans, houmous & coleslaw! 🙈 Houmous with red lentils sounds good, like lentil pate?! I thought you might not have a slow cooker! You can make this in an ovenproof dish in the cooker. I’d give it 1.5 to 2 hours on a medium heat. Easy dinner!😋

  • tulips79 13th November 2020 at 20:47

    Wow, what a combo- I bet it was a very filling ‘filling’ hehe. The red lentil houmous looks just like the chickpea one, honestly. I’ve made a kidney bean dip before and that’s more of a pate (that was delicious actually, must make that again lol). Thanks for the oven instructions 👍Have a nice weekend x

    • Laurena@LifeDietHealth 13th November 2020 at 20:51

      You’ve got me wanting to make a range of pates now!😋 I hope your lockdown is going well. You have a great weekend too. 😘


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