Slow Cooker Lentil Taco Chili Recipe
This Slow Cooker Lentil Taco Chili recipe is a flavorful, protein-packed dish with lentils, black beans, and vibrant spices. Ideal for a cozy dinner, this chili is easy to prepare and full of rich, comforting flavors. Perfect for those looking for a hearty vegetarian meal!
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 20 minutes - 8 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeño pepper
- 3-4 cloves garlic
- 2 cans black beans (15 oz each), drained and rinsed
- 28 oz canned crushed tomatoes
- 3 cups vegetable broth
- 2 cups frozen corn
- 1 cup salsa
- 2 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro (plus extra for topping)
Pico de Gallo Topping:
- 2 cups finely diced roma tomatoes
- 1 cup finely diced white onion
- 1 jalapeño (seeds/stem removed)
- ¼-⅓ cup fresh chopped cilantro
- ½ lime, juiced
- ½-¾ teaspoon salt
Instructions
- Prep Ingredients: Dice the onion, bell peppers, jalapeño, and garlic.
- Add to Slow Cooker: Add lentils, onion, bell peppers, jalapeño, garlic, black beans, crushed tomatoes, vegetable broth, corn, salsa, chili powder, cumin, oregano, and smoked paprika to the slow cooker.
- Cook: Stir well, cover, and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
- Season: Adjust salt and pepper to taste.
- Make Pico de Gallo: Mix all ingredients in a bowl. Adjust salt to taste.
- Serve: Ladle chili into bowls, top with fresh cilantro and Pico de Gallo.
Notes
- Adjust the heat by increasing or decreasing the amount of jalapeño and chili powder.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for 2 months.
- Great as a standalone meal or served with tortilla chips or over rice.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
Find it online: https://emiliarecipes.com/slow-cooker-lentil-taco-chili-recipe/