Description

This Slow Cooker Lentil Taco Chili is a hearty, flavorful, and nutritious meal perfect for cozy dinners. Loaded with protein-rich lentils, black beans, vibrant bell peppers, and a blend of spices, this chili combines the ease of slow cooking with bold taco-inspired flavors. It’s an excellent vegetarian and vegan option that is both filling and delicious.

Ingredients

Scale

Vegetables and Beans

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

Liquids and Tomato

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, rinsed black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa into a 6-quart slow cooker.
Season: Sprinkle the chili powder, ground cumin, dried oregano, smoked paprika, salt, and freshly ground black pepper over the mixture. Stir everything thoroughly to ensure the spices are evenly combined with the ingredients.
Cook: Cover the slow cooker and set it to cook on high for 5 to 6 hours, or until the lentils are tender and the flavors have melded together beautifully.
Finish: About 30 minutes before serving, stir in the fresh chopped cilantro to brighten the chili with its fresh herbaceous flavor.
Serve: Ladle the chili into bowls and garnish with your favorite toppings such as additional cilantro, avocado slices, or shredded cheese. Enjoy this hearty, flavorful chili warm.

Notes

For a spicier chili, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
This chili can be served with rice, tortilla chips, or warm cornbread for a complete meal.
Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Use vegetable broth with low sodium to control salt levels.
If you prefer a meatier texture, consider adding cooked ground turkey or beef before slow cooking, although this will change the dish from vegetarian.