Slow Cooker Lentil Taco Chili

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5 from 135 votes

Slow Cooker Lentil Taco Chili is a plant-forward chili cooked with green lentils, black beans, bell peppers, jalapeño, and spices in a vegetable broth and tomato base. Topped with fresh pico de gallo and optional favorites like cheese or avocado, it offers a hearty, flavorful chili made easily in a slow cooker.

Prep Time

15 mins

Cook Time

5 hrs

Total Time

5 hrs 15 mins

Servings: 6 servings

Calories: 400 kcal

Course: Main Course

Cuisine: American, Vegetarian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 400

% 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.