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
