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

Scale

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)

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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