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Budget Dinners

Slow Cooker Lentil & Bean Chili

A straightforward family dinner built around everyday supermarket ingredients.

250 minTotal estimate
6Servings
~$9.60Recipe estimate (USD)
~$1.60Per serving

Editorial recipe: quantities and timings are estimates. This recipe has not yet been independently kitchen-tested.

Jump to ingredients

Ingredients

  • 1 cup dry brown or green lentils, rinsed and picked over
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 3 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

Method

  1. Add all ingredients to a 4–6 quart slow cooker and stir. Use canned kidney beans for this recipe.
  2. Cover and cook on HIGH for about 4–5 hours, or LOW for 7–8 hours, until lentils are tender. Appliances vary; check for tenderness before serving.
  3. Stir well. Add a little hot water if the chili is too thick. Taste and adjust seasoning.
  4. Serve in six bowls. Cool and refrigerate leftovers promptly.

Budget notes

The illustrative US$9.60 total is a planning allowance for the amounts used, not a live store quote or verified basket. Compare your own store prices before shopping. Optional extras cost more.

Before you cook

Check labels for allergens and follow ingredient and appliance instructions. Refrigerate perishable leftovers within two hours (one hour above 90°F), use within 3–4 days, and reheat leftovers to 165°F.

Published October 2, 2026 · Weeknight Pantry editorial