A hearty yet healthy BBQ Vegan lentil chili made with a few simple ingredients. Gluten-free and Grain Free.
- 16 oz bag of lentils (I used red lentils, but any will work. Green lentils cook more al dente)
- 3–4 cups Vegetable broth (3 cups for thicker chili)
- 2/3 cup diced onion – red or white
- 1 –2 tsp olive oil
- 1/2 c to 2/3 cup diced tomatoes or canned tomatoes (drained)
- optional – 2-4 tbsp spicy BBQ sauce mixed in
- 1/2 cup of diced bell peppers (plus extra for topping)
- 1 teaspoon minced garlic
- 1 tablespoon molasses
- Your favorite barbecue rub or seasoning or chili seasoning mix. About 2-3 tsp (if it has high salt content, reduce amount you use or taste first.
- 1 tsp smoked paprika
- 1/2 tsp ground mustard
- optional 1/4 tsp ground ginger
- sea salt/black pepper to taste
- Plant Protein Option– BBQ tempeh, tofu, Veggie burgers. These options might not be gluten free though so read labels.
- Toppings of choice – Cilantro, roasted pumpkin seed, red chili flakes nutritional yeast. See notes for more.
- Pour the lentils in a strainer and rinse thoroughly. Next, place the rinsed lentils in your Crock pot or slow cooker. Add 1½ to 2 times as much broth as lentils, anywhere between 3-4 cups.
- Add in your onion, oil, tomato, BBQ sauce, chopped peppers, and garlic. Mix all together, then add your molasses and all the seasonings, except for salt and pepper.
- Cook on high for three to four hours (on low for around 5 hours). Check halfway through cooking and mix. Taste halfway and add more seasoning if needed. Add salt and pepper the last 10 to 15 minutes of cooking.
- If you are using green/black lentils, they will probably take closer to 4 hrs and hold their shape. I found that cooking the red lentils on high 3.5 hours made them soft enough. Red/orange lentils don’t hold their shape as well as the green/black. Which makes them great for thick chili/stew. If chili is too thick at halfway point, you can add more broth.
- Once cooked, serve and garnish with roasted pumpkin seeds, cilantro, more chopped bell pepper, red pepper flakes, and optional nutritional yeast. I like to add a little bit of plain coconut cream on top in place of real sour cream.
- Keeps well in the fridge for up to 5-7 days.
- If you are not vegan, feel free to add in sausage or other meat.
- Vegans can up their protein by adding in tofu or tempeh last 30-45 minutes of cooking
- Category: chili/soup
- Method: slow cooker
- Cuisine: american
- Calories: 285
- Sugar: 5
- Sodium: 100 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0
- Carbohydrates: 50 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: crock pot, lentil, chili, vegan chili, gluten free chili, bbq, healthy recipe,