Comments on: Slow Cooker Vegetarian Lentil Chili

By: Melanie

Melanie — Mon, 10 Mar 2025 02:05:41 +0000

This is so tasty, and it was incredibly easy. I just had to come and leave a comment. Thank you!!

By: Kayla

Kayla — Fri, 21 Feb 2025 02:11:01 +0000

This is my go to chili recipe. I LOVE it. The only thing I change is using butter instead of coconut oil (I’m not vegan) and do instant pot for around 14 minutes. Turns out perfect every time. The instant pot is incredibly forgiving on the recipe time also. So easy to throw everything in and forget about it. Thank you!!

By: Sarah

Sarah — Sun, 09 Feb 2025 23:48:26 +0000

I look forward to making this chili later this week. I appreciate that it is meatless, which helps when groceries are once again getting quite expensive!

By: Alyssa

Alyssa — Mon, 03 Feb 2025 06:11:51 +0000

Perfect for a healthy, easy, winter meal to have throughout the week. I love to explore new recipes and always end up coming back to Budget Bytes, at least 10 years now!

By: Seabunnies

Seabunnies — Sun, 19 Jan 2025 02:54:15 +0000

I think the flavors are good but mine did not get very thick so it doesn’t give a chili vibe, just a soup. I even put in a little more than a cup of lentils as I was trying to finish a bag. Hoping it’ll thicken up as it sits in the fridge.

By: Sarah C.

Sarah C. — Thu, 02 Jan 2025 20:59:05 +0000

I make this recipe regularly in the wintertime. Minimal prep that delivers amazing results. It packs a punch with flavor– spicy, savory, nutty from the coconut oil. It’s also satisfying and filling, and the ingredients are affordable and keep for a long time in the pantry. I put shredded cheddar, avocado, and hot sauce on mine, and eat it with tortilla chips. Just a really perfect recipe!

By: Adelaide

Adelaide — Tue, 26 Nov 2024 07:53:56 +0000

I’ve made this recipe many times over (as written and modified for my mood). I make this guy in my instantpot, slow cooker mode and pressure mode depending on how impatient I am. This is truly one of my favorite recipes. I’ve gotten so many compliments when I bring it to work for lunch, as the aroma fills the office with nostalgia for so many people.

I love the fact that the hardest part of this whole thing is chopping up the onion and mincing the garlic. I learned a lot about the kind of flavor profiles I prefer just from using this recipe and building off of it. I love how I now have a go-to chili seasoning I can use for taco meat, because of it. So really, thank you for this. I came in looking for something to put in a brand new instantpot and came out years later with more knowledge about food I actually enjoy.

By: Paige Rhodes

Paige Rhodes — Wed, 13 Nov 2024 19:55:25 +0000

In reply to Hannah. We used a 5-quart slow cooker and had some room leftover. You MIGHT be able to double it in 5 quart, but it will be right up to the top, if not overflowing.

By: Hannah

Hannah — Tue, 12 Nov 2024 17:13:50 +0000

I’m looking to triple this recipe for a potluck – how much room does it typically take up in the slow cooker/will I be able to do it in one batch? Thank you!!

By: Aaron

Aaron — Thu, 03 Oct 2024 22:24:42 +0000

This is dope. I just made this today for the first time, and it turned out great. I cooked it according to the recipe, save for a couple small things. One, I don’t have a super strong sense of taste so when I make recipes off the internet I generally double all the spices except for heat (cayenne) and salt (…well, salt). This was very flavorful. I didn’t have a pepper grinder so I just added about a teaspoon of black pepper and that seemed about right.

Cooked for the whole 8 hours and in my bowl added some mild cheddar, avocado, cilantro and green onion. Splashed a little Cholula in for a finish because she is my favorite lady. I think this is one I will be making again.