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Slow Cooker Lentil Taco Chili

Delicious Slow Cooker Lentil Taco Chili for Ultimate Comfort

This Slow Cooker Lentil Taco Chili combines nourishing lentils with vibrant spices for a cozy, vegetarian dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Ingredients
  • 1 cup Dry Green or Brown Lentils Can substitute with red lentils for quicker cooking.
  • 1 medium Onion (white or yellow) Foundation flavor, can use shallots or leeks.
  • 1 medium Green Bell Pepper Can substitute with other bell pepper colors or zucchini.
  • 1 medium Red Bell Pepper Can replace with more green bell pepper.
  • 1 medium Jalapeño Pepper Adjust the amount according to taste.
  • 3-4 cloves Garlic Garlic powder can be used if in a pinch.
  • 2 cans Canned Black Beans (15 oz each) Drained and rinsed; can use kidney or pinto beans.
  • 28 oz Canned Crushed Tomatoes Can use diced tomatoes or tomato puree.
  • 3 cups Vegetable Broth Can substitute with water or chicken broth.
  • 2 cups Frozen Corn Fresh corn can be swapped in when available.
  • 1 cup Salsa Choose heat level based on preference.
  • 2 tbsp Chili Powder Adjust to your heat preference.
  • 1.5 tbsp Ground Cumin Enhances earthy flavors.
  • 1 tsp Dried Oregano
  • 0.5 tsp Smoked Paprika Can replace with regular paprika.
  • Salt & Pepper Adjust according to taste.
  • 2 tbsp Fresh Chopped Cilantro Plus extra for topping, omit if not a fan.
Optional Toppings
  • Pico de Gallo Fresh mix of diced tomatoes, onion, jalapeño, cilantro, and lime juice.
  • Crushed Tortilla Chips For added crunch.
  • Grated Cheese Skip for vegan option.
  • Sour Cream Use vegan or regular based on preference.
  • Sliced Avocado Balances the spices.
  • Sliced Jalapeños For extra heat.

Equipment

  • Slow Cooker

Method
 

Recipe Instructions
  1. Rinse the lentils thoroughly in a fine mesh colander under cold running water.
  2. Dice the onion, green bell pepper, red bell pepper, mince the garlic, and finely chop the jalapeño.
  3. In your slow cooker, combine the rinsed lentils, diced onion, bell peppers, minced garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, and salsa.
  4. Sprinkle in chili powder, ground cumin, dried oregano, smoked paprika, and season with salt and pepper, then stir well.
  5. Secure the lid, set to HIGH for 5 hours or LOW for 9-10 hours.
  6. Once cooking time is up, stir the chili and serve hot, garnished with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 22gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 600mgFiber: 15gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 60mgIron: 5mg

Notes

Leftovers can be stored in an airtight container for up to 1 week or frozen for up to 3 months.

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