Slow Cooker Lentil Taco Chili is a hearty and flavorful vegetarian dish that combines lentils, black beans, and a medley of vibrant vegetables, all simmered in taco-inspired spices. It’s the perfect comfort food for busy weeknights or meal prep, offering a nutritious and satisfying bowl of chili that’s easy to make and endlessly customizable.
Why You’ll Love This Recipe
Effortless Prep: Toss everything into the slow cooker, and let it work its magic while you focus on other things.
Nutrient-Packed: Full of plant-based protein from lentils and black beans, plus vitamins from the colorful vegetables.
Customizable: Add your favorite toppings like avocado, cheese, or tortilla chips for a personalized meal.
Meal Prep Friendly: Store leftovers easily for a quick, delicious meal during the week.
Crowd-Pleaser: It’s vegetarian, but even meat-eaters will love the bold, taco-inspired flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup dry green or brown lentils, rinsed
1 medium onion (white or yellow), diced
3-4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 jalapeño pepper, seeds removed and diced
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
2 cups frozen corn
1 cup salsa (choose your favorite)
2 tablespoons chili powder
1.5 tablespoons ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
Directions
In a 6-quart slow cooker, combine the lentils, diced onion, green and red bell peppers, jalapeño, minced garlic, black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa.
Add the chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir well to mix everything together.
Cover and cook on high for 5-6 hours, or until the lentils are tender and the flavors have melded.
About 30 minutes before serving, stir in the chopped fresh cilantro.
Serve hot, garnished with additional cilantro and your favorite toppings, such as sliced jalapeños, avocado, sour cream (vegan or regular), grated cheese, or crushed tortilla chips.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 5-6 hours
Total Time: 5 hours 15 minutes
Servings: 6 servings
Calories: Approximately 400 kcal per serving
Variations
Spicy: Add extra jalapeños or a dash of cayenne for more heat.
Beans Swap: Substitute kidney beans or pinto beans for black beans.
Meaty Version: Add cooked ground turkey or beef for a non-vegetarian twist.
Low-Carb: Replace the corn with diced zucchini or cauliflower.
Toppings: Experiment with Greek yogurt, pickled onions, or guacamole as alternative toppings.
Storage/Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Divide into portions for convenient reheating.
Reheating: Warm in a saucepan over medium heat or microwave until heated through. Add a splash of broth if the chili thickens too much during storage.
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FAQs
How can I make this recipe spicier?
I like to add more jalapeños, chili powder, or a pinch of cayenne to amp up the heat.
Can I use canned lentils instead of dry?
Canned lentils can be used, but reduce the cooking time to 3-4 hours on high. Be sure to rinse and drain them before adding.
What toppings work best with this chili?
I enjoy avocado, sour cream, shredded cheese, and crushed tortilla chips, but the options are endless!
Can I make this recipe on the stovetop?
Yes, simmer everything in a large pot over medium heat for about 40-50 minutes, or until the lentils are tender.
Is this chili vegan?
Yes, as long as you skip dairy-based toppings or replace them with vegan alternatives.
Conclusion
Slow Cooker Lentil Taco Chili is a versatile, nutritious, and utterly delicious recipe that brings bold taco flavors to a comforting chili. It’s easy to make, great for meal prep, and perfect for feeding a crowd. With simple ingredients and endless topping options, it’s a dish that will quickly become a favorite in your meal rotation.
📖 Recipe:
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Slow Cooker Lentil Taco Chili
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Slow Cooker Lentil Taco Chili is a hearty vegetarian dish packed with lentils, black beans, and vibrant vegetables, all simmered in taco-inspired spices. Perfect for meal prep, this easy-to-make chili delivers bold flavors and a customizable comfort food experience.
Ingredients
1 cup dry green or brown lentils, rinsed
1 medium onion (white or yellow), diced
3–4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 cans (15 oz each) black beans, drained and rinsed
1 jalapeño pepper, seeds removed and diced
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
2 cups frozen corn
1 cup salsa (choose your favorite)
2 tablespoons chili powder
1.5 tablespoons ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
Instructions
- Combine Ingredients: Add lentils, onion, green and red bell peppers, jalapeño, garlic, black beans, crushed tomatoes, vegetable broth, corn, and salsa into a 6-quart slow cooker.
- Season: Add chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to combine.
- Cook: Cover and cook on high for 5-6 hours, or until lentils are tender and flavors are melded.
- Finish: Stir in fresh cilantro about 30 minutes before serving.
- Serve: Ladle chili into bowls and garnish with your favorite toppings. Enjoy!
Notes
For extra spice, increase jalapeños or add cayenne.
Substitute kidney or pinto beans for black beans if desired.
To make a meaty version, add cooked ground turkey or beef.
Adjust consistency with additional broth if chili thickens during storage.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 400 kcal per serving
