Name: Slow Cooker Lentil Taco Chili Recipe
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Cuisine: Mexican-inspired
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; 2 cups frozen corn; 1 can (28 oz) crushed tomatoes; 3 cups vegetable broth; 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

This Slow Cooker Lentil Taco Chili is a hearty and flavorful plant-based dish perfect for a warming meal. Packed with lentils, black beans, peppers, and spices, it’s an easy, nutritious recipe cooked effortlessly in a slow cooker, making it ideal for busy days or comforting dinners.

Ingredients

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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
2 cans (15 oz each) black beans, drained and rinsed
1 jalapeño pepper, seeds removed and diced
2 cups frozen corn

Liquids and Base

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, onion, green and red bell peppers, jalapeño, garlic, black beans, crushed tomatoes, vegetable broth, corn, and salsa into a 6-quart slow cooker.
Add Seasonings: Add chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to combine all the ingredients evenly.
Cook: Cover and cook on high for 5-6 hours, or until the lentils are tender and the flavors have melded together beautifully.
Finish with Cilantro: About 30 minutes before serving, stir in the fresh cilantro to enhance the flavor and freshness of the chili.
Serve: Ladle the chili into bowls and garnish with your favorite toppings such as extra cilantro, avocado, or a dollop of sour cream. Enjoy your comforting slow cooker lentil taco chili!

Notes

For a spicier chili, keep the jalapeño seeds or add additional chili powder.
You can substitute vegetable broth with chicken broth if not vegan.
This chili can be made a day ahead and refrigerated; flavors improve after resting.
Serve with tortilla chips, rice, or cornbread for a complete meal.
Leftovers can be frozen for up to 3 months.