Get ready to cozy up with a rich, flavorful, and hearty dish that feels like a warm hug on a chilly day. This Slow Cooker Lentil Taco Chili Recipe brings together the earthiness of lentils, the vibrant colors of bell peppers, and the smoky, spicy kick of classic taco seasonings. Simmered low and slow, each bite bursts with layers of texture and taste, making it a perfect weeknight dinner or meal prep favorite that everyone will love.

Slow Cooker Lentil Taco Chili Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward and pantry-friendly, yet each one plays a key role in building the incredible depth of flavor in this chili. From the protein-rich lentils to the smoky spices and fresh vegetables, they come together effortlessly in the slow cooker.

1 cup dry green or brown lentils: The hearty base that soaks up all the delicious flavors as it cooks.
1 medium onion (white or yellow), diced: Adds sweetness and aromatic depth to balance the spices.
3-4 cloves garlic, minced: Gives the chili its irresistible savory punch.
1 green bell pepper, diced: Brings crunch and a fresh, vegetal note.
1 red bell pepper, diced: Adds a pop of color and subtle sweetness.
2 cans (15 oz each) black beans, drained and rinsed: Boosts texture and fiber with a creamy contrast.
1 jalapeño pepper, seeds removed and diced: Delivers a gentle heat that energizes the dish.
1 can (28 oz) crushed tomatoes: Provides body, acidity, and that lovely chili base.
3 cups vegetable broth: Keeps everything moist while adding savory richness.
2 cups frozen corn: Offers bursts of sweetness and an extra layer of texture.
1 cup salsa (choose your favorite): Introduces brightness and a familiar taco flavor.
2 tablespoons chili powder: The heart of the spice blend that sets the tone for the chili.
1.5 tablespoons ground cumin: Adds earthiness and warming aroma.
1 teaspoon dried oregano: A subtle herbal undertone to round out the seasonings.
½ teaspoon smoked paprika: Infuses smokiness without needing a grill.
Salt and freshly ground black pepper, to taste: To highlight all the layers of flavor.
2 tablespoons fresh cilantro, chopped (plus extra for garnish): A fresh, zesty finish that brightens the chili.

How to Make Slow Cooker Lentil Taco Chili Recipe

Step 1: Combine Ingredients

Start by gathering all your ingredients and adding the lentils, diced onion, green and red bell peppers, minced garlic, jalapeño, black beans, crushed tomatoes, vegetable broth, frozen corn, and your favorite salsa into your slow cooker. This is where the magic begins as these simple components will meld beautifully over the cooking time.

Step 2: Season the Chili

Next, sprinkle in chili powder, ground cumin, dried oregano, smoked paprika, salt, and freshly ground black pepper. Stir everything well to ensure the spices evenly coat the ingredients. This builds a robust, layered flavor that makes this dish stand out.

Step 3: Let It Cook

Cover the slow cooker and set it on high for about 5 to 6 hours. During this time, the lentils will soften, the vegetables will become tender, and all those gorgeous taco flavors will blend into a hearty, comforting chili.

Step 4: Add Fresh Cilantro

About 30 minutes before you’re ready to serve, stir in the fresh chopped cilantro. This last-minute addition adds a vibrant, fresh note that lifts the entire dish and keeps it feeling lively and inviting.

Step 5: Serve and Enjoy

Once everything is perfectly cooked and melded together, ladle your Slow Cooker Lentil Taco Chili Recipe into bowls and prepare for a flavor-packed meal. This chili is pure comfort served up with a smile!

How to Serve Slow Cooker Lentil Taco Chili Recipe

Garnishes

To elevate your chili even further, think creamy sour cream, tangy shredded cheese, sliced avocado, and a sprinkle of extra fresh cilantro. Each garnish adds a delightful contrast in texture and taste that turns every bite into a party.

Side Dishes

Serve this chili with warm cornbread, crunchy tortilla chips, or even over fluffy rice for a filling meal. Roasted vegetables or a crisp green salad also pair wonderfully, balancing the rich and robust flavors of the chili.

Creative Ways to Present

For a festive touch, turn your chili into a taco bowl by serving it atop crispy tortilla shells with all your favorite taco fixings. Alternatively, spoon it on top of baked potatoes or use it as a hearty dip during game day gatherings—it’s a versatile recipe that shines in many settings.

Make Ahead and Storage

Storing Leftovers

This Slow Cooker Lentil Taco Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day as the flavors continue to deepen.

Freezing

Want to save some for later? Cool the chili completely, then freeze it in portion-sized containers or freezer bags. It will stay fresh in the freezer for up to 3 months, making it a perfect make-ahead meal.

Reheating

When it’s time to enjoy your leftovers, thaw overnight in the refrigerator if frozen, and then gently reheat on the stove or in the microwave, stirring occasionally until warmed through. If it looks a little thick, add a splash of vegetable broth to loosen it up.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down into a softer texture, so they won’t hold their shape as well in this chili. Stick to green or brown lentils for that perfect hearty bite.

Is this recipe vegan and gluten-free?

Yes! This Slow Cooker Lentil Taco Chili Recipe is naturally vegan and gluten-free, making it a great option for a variety of dietary needs.

How spicy is this chili?

The chili has a mild to moderate heat thanks to the jalapeño and chili powder, but you can easily adjust the spice level by adding more jalapeño or a pinch of cayenne pepper if you like it hotter.

Can I make this recipe on the stovetop?

Absolutely! Simply combine all the ingredients in a large pot, bring to a boil, then simmer gently for about 45 minutes to an hour until the lentils are tender and the flavors meld nicely.

What can I substitute for vegetable broth?

You can use water in a pinch, but vegetable broth adds extra depth of flavor. For a non-vegetarian option, chicken broth works well too.

Final Thoughts

This Slow Cooker Lentil Taco Chili Recipe is truly one of those dishes that delights with every spoonful. It’s easy to make, packed with nutrition and flavor, and perfect for feeding a crowd or meal prepping for the week. Give it a try and watch it become a cherished staple in your recipe rotation. You’re just a slow cooker away from chili perfection!

Slow Cooker Lentil Taco Chili Recipe

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4.4 from 39 reviews

Author: admin
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Slow Cooker Lentil Taco Chili is a hearty, flavorful, and nutritious vegan dish perfect for an easy weeknight dinner. Packed with lentils, black beans, vegetables, and bold taco-inspired spices, it simmers to perfection in the slow cooker, delivering a comforting meal with minimal effort.

Ingredients

Scale

Legumes and Beans

1 cup dry green or brown lentils, rinsed
2 cans (15 oz each) black beans, drained and rinsed

Vegetables and Aromatics

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

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 the rinsed lentils, diced onion, green and red bell peppers, diced jalapeño, minced garlic, drained black beans, crushed tomatoes, vegetable broth, frozen corn, and your favorite salsa into a 6-quart slow cooker.
Season: Sprinkle the chili powder, ground cumin, dried oregano, smoked paprika, and season with salt and freshly ground black pepper. Stir everything well to combine all the ingredients and evenly distribute the spices.
Cook: Cover the slow cooker and cook on high for 5 to 6 hours, or until the lentils are tender and all the flavors have melded beautifully, creating a thick and hearty chili.
Finish: About 30 minutes before serving, stir in the chopped fresh cilantro to infuse the chili with fresh herbal notes.
Serve: Ladle the chili into bowls and garnish with additional cilantro or your favorite toppings such as avocado, shredded cheese, or sour cream. Enjoy your flavorful slow cooker lentil taco chili!

Notes

For a spicier chili, leave the jalapeño seeds in or add additional chili powder.
If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
This chili freezes well; store leftovers in airtight containers for up to 3 months.
Serve with tortilla chips, rice, or cornbread for a more filling meal.
Substitute vegetable broth with chicken broth if not vegan.

Prep Time: 15 minutes
Cook Time: 5 hours 0 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican-inspired