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)
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
