Slow Cooker Lentil Taco Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
American, Vegetarian
Slow Cooker Lentil Taco Chili
Description
This chili recipe combines green lentils with a mix of diced onion, bell peppers, jalapeño, garlic, black beans, corn, crushed tomatoes, and vegetable broth. Added chili powder, cumin, oregano, and smoked paprika create a warm, mildly smoky seasoning profile. The ingredients are combined in a 6-quart slow cooker, then cooked on low or high until lentils and vegetables are tender.
The resulting chili has a thick yet comforting texture with tender lentils and beans providing heartiness. The fresh pico de gallo topping offers brightness and contrast, while optional garnishes such as tortilla chips, cheese, sour cream, and avocado allow for customization.
Slow Cooker Lentil Taco Chili suits casual dinners where convenience and plant-based protein are desired. It pairs well with rice or cornbread as sides. The recipe yields about 6 bowls, suitable for family meals or leftovers.
Adjust chili heat by adding fresh jalapeño or cayenne pepper as preferred. This dish freezes well and can be reheated gently, making it practical for meal prep.
Ingredients
- 1 cup green lentils or brown lentils, dry
- 1 onion white or yellow, medium
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper (plus extra for topping, if desired)
- 3-4 cloves garlic
- 2 cans black beans (15 oz each) drained and rinsed
- 28 oz crushed tomatoes canned
- 3 cups vegetable broth
- 2 cups corn frozen
- 1 cup salsa (choose your favorite!)
- 2 TBSP chili powder
- 1.5 TBSP cumin ground
- 1 tsp oregano dried
- ½ tsp smoked paprika
- salt to taste
- black pepper to taste
- 2 TBSP cilantro plus extra for topping, to taste, fresh, chopped
Easy Homemade Pico de Gallo
- 2 cups Roma tomato plum tomatoes, finely diced
- 1 cup white onion finely diced
- 1 jalapeño (seeds/stem removed)
- ¼-⅓ cup cilantro fresh, chopped
- ½ lime , juiced
- ½-¾ tsp salt or season to taste
More Tasty Topping Options
- tortilla chip crushed
- cheese skip for vegan, grated
- sour cream (vegan or regular)
- avocado sliced
- jalapeno pepper sliced or diced
Instructions
- QUICK NOTE: This recipe was developed using a 6-QUART slow cooker. Cook time will be approx. 5 hours on HIGH or 9-10 hours on LOW heat.
- Pick over lentils, removing any broken pieces/rocls. Rinse in a fine mesh colander or sieve.
- Next prep your vegetables. Peel and dice onion. Remove stem/seeds from peppers and dice. Peel garlic and finely mince. Measure out remaining ingredients.
- This is the fun part - toss everything but the toppings in a 6-QUART crock-pot! To your slow cooker you will add chopped onion, bell peppers, jalapeno, garlic, beans, corn, crushed tomatoes, broth, salsa, spices, and lentils. Mix it all up and secure the lid.
- Want your chili spicy? Go for it! Feel free to add extra jalapeño on top, use spicy salsa in place of regular, and you can also control the heat of the chili by adding ground cayenne pepper to season your chili.
- Set slow cooker to HIGH for 5 hours or LOW for 9-10 hours, until lentils are cooked through and tender.
- Serve with rice, cornbread, or straight up with your choice of toppings. It's fabulous every which way!
- My favorite toppings for this chili are crushed tortilla chips (perfect for those broken chips at the bottom of the bag!) and fresh pico de gallo.
- To make the pico, finely chop onion, tomato, and jalapeno. Combine with the juice of 1/2 a lime, fresh cilantro, and season with salt. Add a hearty dollop on top of your piping hot chili and get ready to faceplant!
Notes
- This recipe makes about 6 bowls or 12 cups of chili, ideal for several servings or leftovers.
- You can adjust spiciness by adding extra jalapeño slices, using spicy salsa, or incorporating cayenne pepper.
- Use a 6-quart slow cooker and cook on high for 5 hours or low for 9 to 10 hours until lentils are tender.
- Serve with rice, cornbread, or preferred toppings like cheese, avocado, or sour cream for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 79g | 26% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 1204mg | 50% |
| Potassium | 1718mg | 37% |
| Fiber | 26g | 104% |
| Sugar | 15g | 30% |
| Vitamin A | 3119IU | 62% |
| Vitamin C | 82mg | 91% |
| Calcium | 156mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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