Name: Slow Cooker Lentil Taco Chili Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 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; 2 cans (15 oz each) black beans, drained and rinsed; 1 jalapeño pepper, seeds removed and diced; 1 can (28 oz) crushed tomatoes; 3 cups vegetable broth; 2 cups frozen corn; 1 cup salsa (choose your favorite); 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)

Description

A hearty and flavorful Slow Cooker Lentil Taco Chili that combines lentils, black beans, vegetables, and a blend of taco-inspired spices. Perfect for a comforting and nutritious meal with minimal prep and delicious results from slow cooking.

Ingredients

Scale

Main Ingredients

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
2 cans (15 oz each) black beans, drained and rinsed
1 jalapeño pepper, seeds removed and diced
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
2 cups frozen corn
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, jalapeño, and minced garlic into a 6-quart slow cooker.
Add Beans and Liquids: Incorporate the drained and rinsed black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa into the slow cooker.
Season: Sprinkle in chili powder, ground cumin, dried oregano, smoked paprika, salt, and freshly ground black pepper. Stir thoroughly to combine all ingredients evenly.
Cook: Cover the slow cooker and set it to cook on high for 5 to 6 hours, or until the lentils are tender and all the flavors have melded beautifully.
Finish With Herbs: About 30 minutes before serving, stir in the chopped fresh cilantro for a burst of freshness.
Serve: Ladle the chili into bowls and garnish with additional cilantro or your favorite toppings. Enjoy a warm, comforting meal!

Notes

You can adjust the spiciness by adding more or less jalapeño or chili powder according to your heat preference.
For added protein, consider topping the chili with shredded cheese or a dollop of sour cream if not vegan.
If you prefer a thicker chili, cook uncovered for the last 30 minutes to reduce the liquid.
This chili freezes well; store leftovers in airtight containers for up to 3 months.
Serve with warm cornbread, tortilla chips, or over rice for a more filling meal.