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–+ servings
Slow Cooker Lentil Taco Chili

Savory Slow Cooker Lentil Taco Chili for Cozy Evenings

A comforting, vegan-friendly dish packed with flavors, perfect for busy weeknights. Enjoy a warm bowl of Slow Cooker Lentil Taco Chili.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Comfort Food, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 cup Dry Lentils (green or brown) Use red lentils for quicker cooking.
  • 1 medium Onion Can substitute with shallots for a milder taste.
  • 1 medium Green Bell Pepper Any color bell pepper works.
  • 1 medium Red Bell Pepper Yellow or orange peppers are also good.
  • 1 medium Jalapeño Pepper Adjust according to heat preference.
  • 3-4 cloves Garlic Minced garlic can substitute.
  • 2 cans Black Beans Each can is 15 oz.
  • 28 oz Canned Crushed Tomatoes Diced tomatoes can be used as an alternative.
  • 3 cups Vegetable Broth Water with bouillon cubes can be used.
  • 2 cups Frozen Corn Canned corn works if drained.
  • 1 cup Salsa Choose preferred spiciness level.
  • 2 TBSP Chili Powder Adjust for desired heat.
  • 1.5 TBSP Ground Cumin Other spices like coriander can be used.
  • 1 tsp Dried Oregano Consider Italian seasoning as a substitute.
  • 0.5 tsp Smoked Paprika Regular paprika is a fine substitute.
  • Salt and Pepper To taste.
  • 2 TBSP Fresh Chopped Cilantro Extra for topping.
For the Easy Homemade Pico de Gallo
  • 2 medium Diced Roma Tomatoes
  • 1 medium Onion Your favorite type.
  • 1 medium Jalapeño Remove seeds for milder taste.
  • 0.5 cup Cilantro Fresh.
  • 1 TBSP Lime Juice Don't skip!
  • Salt To taste.

Equipment

  • slow cooker

Method
 

Preparation Steps
  1. Start by rinsing the dry lentils in a fine mesh colander under cool running water until the water runs clear. Set them aside to drain while you prepare the vegetables.
  2. Dice the medium onion, green and red bell peppers, and jalapeño. Mince the garlic cloves.
  3. In a 6-quart slow cooker, layer the diced onion, both bell peppers, and jalapeño. Add minced garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, and salsa. Sprinkle in chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. Stir in the rinsed lentils.
  4. Cover the slow cooker and set it to HIGH for approximately 5 hours or LOW for 9-10 hours until lentils are tender.
  5. Once cooking is complete, stir the chili gently, ladle into bowls and add desired toppings.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 25IUVitamin C: 80mgCalcium: 6mgIron: 20mg

Notes

Ensure lentils are rinsed thoroughly to avoid gritty textures. Adjust cooking time according to your slow cooker model. For spicier chili, add more jalapeños or cayenne pepper. Consider cooking brown lentils in broth first for better texture.

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