If you’re craving a comforting, hearty meal that checks all the boxes for flavor, ease, and nutrition, let me introduce you to my absolute go-to: Slow Cooker Lentil Taco Chili. This vibrant, veggie-packed chili is a cozy hug in a bowl, brimming with protein-rich lentils, colorful peppers, bold spices, and a touch of smoky heat. The best part? You toss everything in the slow cooker and let the magic happen while you get on with your day. Whether you’re feeding a crowd or just meal-prepping for the week, Slow Cooker Lentil Taco Chili is a dish you’ll want to make again and again!
Ingredients You’ll Need
One of my favorite things about Slow Cooker Lentil Taco Chili is how each ingredient brings something special to the table—literally! These staples combine for a punchy, deeply satisfying chili with the perfect balance of texture, color, and crave-worthy flavor.
- Lentils: These humble legumes give the chili its heartiness and soak up all those delicious spices as they cook.
- Onion (white or yellow): Adds natural sweetness and depth—don’t skip it!
- Garlic: For a bold, aromatic base that infuses every bite.
- Green bell pepper: Lends a slight bitterness and crunch that balances the rich flavors.
- Red bell pepper: Sweet and vibrant, it adds gorgeous color and a subtle tang.
- Black beans: These bring creamy texture and even more plant-based protein.
- Jalapeño pepper: A gentle kick of heat—remove the seeds for milder chili, or leave a few in for extra spice!
- Crushed tomatoes: The saucy, savory backbone of this chili, tying it all together.
- Vegetable broth: Keeps everything juicy and flavorful without being heavy.
- Frozen corn: Bursts of sweetness that pop in every spoonful.
- Salsa: Your favorite kind works perfectly—chunky, smooth, mild, or hot!
- Chili powder: Essential for that classic taco chili flavor.
- Ground cumin: Adds warm, earthy notes you’ll absolutely love.
- Dried oregano: A hint of herbal brightness to lighten the dish.
- Smoked paprika: For subtle smokiness that makes this chili irresistible.
- Salt and freshly ground black pepper: Season to taste for a perfectly balanced bowl.
- Fresh cilantro: Stirred in at the end for a burst of freshness; don’t forget extra for garnishing!
How to Make Slow Cooker Lentil Taco Chili
Step 1: Gather and Prep Your Ingredients
Before you start, chop all your veggies, rinse those lentils, and make sure your beans are drained and rinsed. It might seem simple, but a little prep work makes tossing everything into the slow cooker a total breeze.
Step 2: Combine Everything in the Slow Cooker
Add the lentils, onion, both bell peppers, jalapeño, garlic, black beans, crushed tomatoes, vegetable broth, corn, and salsa to your 6-quart slow cooker. It’ll look like a rainbow of goodness in your pot, and that’s exactly what you want!
Step 3: Season Generously
Sprinkle in the chili powder, cumin, oregano, smoked paprika, and a good pinch of salt and pepper. Give everything a thorough stir so those spices are well distributed—this is where the flavor magic begins.
Step 4: Let It Cook Low and Slow
Pop the lid on and set your slow cooker to high. Let the Slow Cooker Lentil Taco Chili simmer away for 5 to 6 hours. The lentils will become perfectly tender, and the flavors meld into something truly special. Your kitchen will smell amazing!
Step 5: The Fresh Cilantro Finish
About 30 minutes before serving, stir in the chopped fresh cilantro. This brightens up the chili and adds a pop of green that makes each bowl look—and taste—extra delicious.
Step 6: Serve and Enjoy
Ladle the Slow Cooker Lentil Taco Chili into your favorite bowls and pile on your go-to toppings. Trust me, this is one meal everyone will want seconds of!
How to Serve Slow Cooker Lentil Taco Chili
Garnishes
The right toppings can take your bowl of Slow Cooker Lentil Taco Chili from great to unforgettable. Try a sprinkle of extra cilantro, a dollop of creamy avocado or guacamole, shredded cheese, crunchy tortilla strips, sliced jalapeños, or a squeeze of lime. Let everyone customize their own bowl for a fun, interactive meal!
Side Dishes
This chili is super satisfying on its own, but you can make it a full feast with some fluffy cornbread, warm tortillas, or a crisp green salad. Even a scoop of rice or quinoa turns it into a hearty, stick-to-your-ribs dinner.
Creative Ways to Present
If you want to switch things up, use the chili as a topping for baked potatoes, spoon it over nachos, or stuff it into bell pepper halves before roasting. You can even pack it into thermoses for a comforting lunch on the go—Slow Cooker Lentil Taco Chili is as versatile as it is tasty!
Make Ahead and Storage
Storing Leftovers
Once your chili has cooled, ladle it into airtight containers and store it in the refrigerator. It’ll keep beautifully for up to five days, and the flavors deepen over time, making your leftovers even more delicious!
Freezing
Slow Cooker Lentil Taco Chili freezes like a dream. Portion it into freezer-friendly containers or zip-top bags, leaving a little room for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat the chili gently on the stovetop over medium heat, adding a splash of water or broth if it thickens up too much. You can also microwave individual servings—just stir halfway through for even warming.
FAQs
Can I use red lentils instead of green or brown?
Red lentils cook much faster and tend to break down more, so your chili will be softer and a bit creamier. If you like a thicker, stew-like texture, red lentils can work, but keep an eye on the cooking time.
Is this chili spicy?
With the jalapeño and salsa, it has a gentle kick, but you can easily adjust the heat. For milder chili, remove all the jalapeño seeds and use mild salsa; for extra heat, keep some seeds or add a dash of hot sauce!
Can I make this recipe on the stovetop instead?
Absolutely! Just simmer everything in a large pot on the stovetop for about 45 minutes to an hour, or until the lentils are tender. Stir occasionally and add more broth as needed.
What’s the best way to meal prep Slow Cooker Lentil Taco Chili?
Chop all your vegetables and measure out the spices ahead of time. You can even combine everything (except the cilantro) in the slow cooker insert the night before and refrigerate. In the morning, just pop it in the slow cooker and turn it on!
Can I add meat or other proteins?
This chili is totally satisfying as-is, but you can add ground turkey, chicken, or beef if you want. Just brown the meat first and add it in with the rest of the ingredients. Or, toss in extra beans for even more plant-based protein!
Final Thoughts
I can’t wait for you to try Slow Cooker Lentil Taco Chili in your own kitchen. It’s a weeknight winner, a meal-prep hero, and a crowd-pleaser all rolled into one vibrant, irresistible dish. Grab your slow cooker and let the flavors do the work—you’ll be coming back for seconds, guaranteed!
Print
Slow Cooker Lentil Taco Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This Slow Cooker Lentil Taco Chili is a hearty, flavorful, and nutritious plant-based meal perfect for any day of the week. Packed with protein-rich lentils, black beans, vibrant bell peppers, and a perfect blend of spices, this chili offers a satisfying twist on classic taco flavors. Slow cooking allows the ingredients to meld beautifully, resulting in a comforting dish that is easy to prepare and ideal for meal prep or family dinners.
Ingredients
Legumes and Beans
- 1 cup dry green or brown lentils, rinsed
- 2 cans (15 oz each) black beans, drained and rinsed
Vegetables
- 1 medium onion (white or yellow), diced
- 3–4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeds removed and diced
- 2 cups frozen corn
Liquids and Sauces
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 cup salsa (choose your favorite)
Spices and Herbs
- 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, diced onion, green and red bell peppers, jalapeño, minced garlic, black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa into a 6-quart slow cooker.
- Season: Sprinkle in chili powder, ground cumin, dried oregano, smoked paprika, salt, and freshly ground black pepper. Stir everything well to ensure the spices are evenly distributed.
- Cook: Cover the slow cooker and cook on high heat for 5 to 6 hours, or until the lentils are tender and the flavors have fully melded together.
- Finish: About 30 minutes before serving, stir in the chopped fresh cilantro for a burst of freshness and flavor.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as additional cilantro, avocado slices, or a dollop of sour cream if desired. Enjoy this warming, nutritious meal!
Notes
- You can substitute brown lentils for green lentils based on availability.
- For a spicier chili, keep the jalapeño seeds or add an extra pepper.
- This chili freezes well for up to 3 months; thaw before reheating.
- Serve with cornbread or over rice for a more filling meal.
- Adjust seasoning to taste, especially salt and chili powder intensity.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 16 g
- Cholesterol: 0 mg
