Chop onion and red/green peppers. Drain and rinse the pinto and dark red kidney beans. Remove the ribs and seeds of the jalapeño and mince.
Combine all ingredients in the slow cooker in order listed above on the ingredient list, starting with the lentils.
Cook on high for 4 hours, or low 8-10 hours. Leave the chili on the warm setting of your slow cooker until ready to serve, or chill and freeze in portions.
Garnish with your favorite toppings!
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/10/29/crockpot-vegan-lentil-chili/