Add the tomatoes, lentils, white beans, carrots, celery, onions, garlic, and spices to the pot of your Crock Pot or slow cooker.
Add the vegetable stock and stir well.
Cover, and cook on high for 3 hours or on low for 5-6 hours.
Serve while hot with some shredded cheese and chopped cilantro for garnish (optional), and a slice of fresh bread.
Notes
Storage Instructions
Store any leftover chili in the fridge for 2 days
Freezer Instructions
This recipe freezes well and can be stored in an airtight container in the freezer for up to one month.No-Fail TipsDepending on the water content of the vegetables you use, feel free to add a little bit more or less vegetable stock to achieve the consistency you desire.