Add all ingredients to a larger slow cooker (I used my seven quart Crock-Pot).
Stir to combine, then cook on low for 8 hours, until lentils are tender.
Stir the finished chili, then taste and add a little more salt, if desired — I gave mine just a few extra grinds of sea salt at the end, and it was perfect.
Serve with your favorite chili toppings.
You’ll see a little bit of brown sugar in this recipe. It’s not much when spread out across eight servings — but thought I’d mention, given that I don’t usually include sugar in my chili recipes. Lentils can impart some bitterness, and this is just enough sweetness to balance that out.
Vegetarian Three Bean & Lentil Chili from Mashup Mom: https://www.mashupmom.com/vegetarian-three-bean-lentil-chili/