Description
This Slow Cooker Lentil Taco Chili is a hearty and flavorful dish that’s perfect for a cozy meal. Packed with protein-rich lentils and a mix of beans, this vegan and gluten-free chili is easy to make and full of delicious Mexican-inspired flavors.
Ingredients
Scale
Lentil Taco Chili:
- 1 cup dried brown or green lentils (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) pinto beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 small onion (diced)
- 2 cloves garlic (minced)
- juice of 1 lime
Optional Toppings:
- avocado
- shredded cheese
- sour cream
- tortilla chips
- cilantro
Instructions
- Add Ingredients to Slow Cooker: Add lentils, beans, corn, tomatoes, tomato sauce, seasonings, onion, garlic, and vegetable broth to a 6-quart slow cooker. Stir well to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until lentils are tender and chili has thickened.
- Finish and Serve: Stir in lime juice. Ladle into bowls and top with avocado, cheese, sour cream, chips, or cilantro.
Notes
- You can add bell pepper or zucchini for extra veggies.
- Chili freezes well and makes great leftovers.
- Adjust seasoning to taste or use homemade taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg
