Nothing like a big batch of warm comforting ‘ Slow Cooker Curried Lentil Quinoa Chili ‘ on a cold rainy day. And, although it was sunny most of the weekend, it was definitely cold and breezy, so the ‘Chili’ was the ideal food choice. Also, as the party was at our place, I was in no mood to cook anything elaborate but this ‘Dump ingredients and auto-cook’ kinda meal.
Seriously, this Slow Cooker Curried Lentil Quinoa Chili was the ideal choice as: You can try stirring a lentil mix/chili over the stovetop or even instant-pot, BUT nothing compares to the ‘Slow-Cooked’ version. Also, the addition of coconut milk and curry powder takes it to a whole New Deliciousness!
Also, the addition of ‘Curry Powder, Turmeric, Pinch of Nutmeg’ adds a warming flavor to the chili, which further heals/protects our body from cold/flu. So, this is definitely cooked once, if any of us are under the weather during winter days.
As delicious as this recipe is, it’s also extremely customizable depending on your pantry ingredients. I usually make a big batch and simply keep it in 2-3 separate boxes in the fridge and that way I can enjoy it as my next day lunch or even a takeaway. I love taking a chili to trail/beach as it gives you that extra energy to run around and nothing like a warm homecooked meal by the beach.
I have added “Quinoa and Mixed Lentils“, however, you can simply add just the brown lentil beans and even rice with it. So, go ahead and try this Slow Cooker Lentil Chili and enjoy with your loved ones.
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Cover the slow cooker and set to high. Cook for 4-5 hours (just check in-between if it needs extra water). After 4-5 hrs, turn off the slow cooker. Stir the Curried Lentil Quinoa Chili evenly. Add 2 ladle in each bowl and add the desired toppings. Serve hot and enjoy.
