Description
Slow Cooker Lentil Taco Chili
Weeknight dinners are made easy with this hearty vegetarian chili simmering away in your slow cooker! This Slow Cooker Lentil Taco Chili combines the rich, earthy flavors of lentils with classic taco spices, resulting in a comforting dish that’s perfect for any chilly night. Top it off with your favorite garnishes like crushed tortilla chips, creamy avocado, or zesty pico de gallo for an added burst of flavor. It’s a healthy, crowd-pleasing meal that’s even better the next day – perfect for meal prep or easy leftovers!
1 cup dry green or brown lentils
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, minced
3-4 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
28 oz canned crushed tomatoes
3 cups vegetable broth
2 cups frozen corn
1 cup salsa
2 tbsp chili powder
1.5 tbsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
Directions:
1. Rinse lentils and prepare all vegetables.
2. Add all ingredients to a 6-QT slow cooker and stir well.
3. Cook on HIGH for 5 hours or LOW for 9-10 hours, until lentils are tender.
4. Serve hot with desired toppings.
Prep Time: 5 hours (HIGH) or 9-10 hours (LOW)
Kcal: 400 per serving
Step-by-Step Guide
1. Prep Your Ingredients: Thoroughly rinse 1 cup of dry lentils under cold water. Dice one medium onion, one green bell pepper, and one red bell pepper. Mince one jalapeño (seeds removed for less heat) and 3-4 cloves of garlic. Drain and rinse two 15-oz cans of black beans.
2. Combine in Slow Cooker: Add the rinsed lentils, prepared vegetables, black beans, 28 oz of crushed tomatoes, 3 cups of vegetable broth, 2 cups of frozen corn, and 1 cup of salsa to your 6-quart slow cooker.
3. Add Spices: Sprinkle in 2 tablespoons of chili powder, 1.5 tablespoons of ground cumin, 1 teaspoon of dried oregano, and 1/2 teaspoon of smoked paprika. Season generously with salt and black pepper. Stir all ingredients until very well combined.
4. Cook: Cover and cook on HIGH for 5 hours or on LOW for 9-10 hours. The chili is ready when the lentils are completely tender and the flavors have melded.
5. Finish and Serve: Stir in 2 tablespoons of chopped fresh cilantro just before serving. Ladle into bowls and add your favorite toppings.
Serving Suggestions
This versatile chili is a canvas for your favorite textures and flavors. For a classic finish, top with shredded cheese, a dollop of sour cream or Greek yogurt, and sliced avocado. Add crunch with crushed tortilla chips or strips. For freshness, garnish with pico de gallo, diced red onion, or a squeeze of lime juice. Serve it over a bed of rice or quinoa to stretch it further, or use it as a hearty filling for burritos or loaded nachos.
How-to Summary
Rinse lentils and chop vegetables. Add all ingredients (lentils, onion, bell peppers, jalapeño, garlic, black beans, crushed tomatoes, broth, corn, salsa, and spices) to a slow cooker. Stir well. Cook on High for 5 hours or Low for 9-10 hours until lentils are tender. Stir in fresh cilantro and serve with desired toppings.
Frequently Asked Questions
Can I use canned lentils instead of dry? Yes, but add them in the last 30 minutes of cooking to prevent them from becoming mushy. Use about two 15-oz cans, drained and rinsed.
How can I make this chili spicier? Leave the seeds in the jalapeño, add a diced serrano pepper, include a pinch of cayenne pepper with the spices, or offer hot sauce at the table.
Is this chili freezer-friendly? Absolutely. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I cook this on the stovetop? Yes. Sauté the onions and peppers first, then add all ingredients to a large pot. Simmer, covered, for 45-60 minutes until lentils are tender, stirring occasionally.
What can I use instead of salsa? Substitute with a 15-oz can of diced tomatoes with green chiles (like Rotel) or add an extra 1/2 cup of broth and an extra tablespoon of chili powder.
Common Mistakes to Avoid
Avoid adding acidic ingredients like lime juice or vinegar too early, as they can prevent lentils from softening—add them at the end. Do not skip rinsing the dry lentils, as it removes debris. Ensure you use enough liquid (broth); the chili will thicken upon standing. Finally, do not overcook on High, as this can make the lentils disintegrate and turn the texture mushy.
Conclusion
This Slow Cooker Lentil Taco Chili is the ultimate set-it-and-forget-it meal, delivering deep, satisfying flavor with minimal effort. It’s a nutritious, protein-packed dish that proves comfort food can be both wholesome and incredibly delicious. Perfect for busy weeknights, meal prep, or feeding a crowd, this versatile chili is sure to become a regular in your recipe rotation.