Slow Cooker Chili with Lentils, Corn, Black Beans, and Okra [Vegan & Oil-Free]

Who doesn’t love a bowl of chili? Whether it’s December or June, this is a staple in our household every Sunday. Through the years, I’ve modified and perfected this chili – especially transitioning into Veganism and also making sure it’s satisfying for my carnivore husband.

There is a secret (well not so secret because it’s in the title) ingredient in this chili…. OKRA! Eww, gross, right? Wrong! I know okra is a polarizing vegetable, but I’ve noticed that it adds the perfect amount of thickness and flavor to the chili. Now I can’t believe I ever made it without okra.

I like to top my chili with nutritional yeast and avocado. But vegan sour cream, onions, or tomatoes are great on this, as well!

Lentil, Corn, Black Bean, and Okra Chili [Vegan & Oil-free]

Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Servings 4 Servings

Ingredients
  

  • 1 Large White Onion chopped
  • 2 Medium Bell Peppers (Yellow and Green) chopped
  • 1 (15) Ounce Can Black Beans drained and rinsed
  • 1.5 Cup Large Green Lentils rinsed
  • 3 Cloves garlic minsed
  • 1 Cup Corn Kernels fresh or frozen
  • 1 Cup Frozen Chopped Okra
  • 1 (10) Ounce Can Diced Tomatoes with Chilis
  • 1 (8) Ounce Can Tomato Sauce
  • 2 Cups Vegetable Broth
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • .5 Tablespoon Dried Oregano
  • 2 Teaspoons Smoked Paprika
  • Salt to Taste

Instructions
 

  • In a slow cooker, add chopped onions, peppers, beans, lentils, garlic, corn, okra, diced tomatoes, tomato sauce, vegetable broth, and all seasonings.
  • Mix all ingredients will, and place lid on slow cooker
  • Cook 6-7 hours on Low or 3-4 hours on High
  • Top with avocado, nutritional yeast, tomatoes, or jalapenos

Instagram
RSS
Follow by Email