Add all ingredients to a 3-quart or larger Crock Pot. Stir.
Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.
I recently made this chili for carnivorous company. About 30 minutes before serving, I cooked up a pound of ground beef in a large saute pan, then scooped about 3/4 of the chili into the pan, covered it, and kept it warm until it was time to eat. The meat-eaters loved the chili and I, as always, loved my meatless version!