Description
This Slow Cooker Lentil Taco Chili is a comforting, hearty, and flavorful vegan dish perfect for an easy, hands-off meal. Packed with nutritious lentils, black beans, bell peppers, and warming spices, it combines the classic flavors of taco seasoning in a rich chili base. Simply add all ingredients to your slow cooker, let it simmer for hours, then serve with your favorite chili toppings for a delicious weeknight dinner.
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
- 1 jalapeño pepper, seeds removed and diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 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)
Instructions
- Combine Ingredients: Add lentils, diced onion, green and red bell peppers, jalapeño, minced garlic, black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa into a 6-quart slow cooker.
- Season: Sprinkle chili powder, ground cumin, dried oregano, smoked paprika, salt, and freshly ground black pepper over the combined ingredients. Stir thoroughly to mix all spices evenly throughout the chili base.
- Cook: Cover the slow cooker with its lid and cook on high heat for 5 to 6 hours. The lentils should become tender and the flavors should meld together beautifully, creating a rich and hearty chili.
- Finish: About 30 minutes before serving, stir in the fresh chopped cilantro to add brightness and fresh herbaceous notes to the chili.
- Serve: Ladle the chili into bowls and garnish with additional cilantro or your favorite chili toppings such as avocado, vegan sour cream, or shredded cheese. Enjoy the warm, comforting lentil taco chili!
Notes
- Rinsing lentils before cooking helps remove dust and impurities.
- If you prefer a spicier chili, keep some seeds in the jalapeño or add a pinch of cayenne pepper.
- Feel free to add other vegetables like zucchini or carrots chopped small for extra nutrition.
- Leftovers reheat well and the flavors intensify after a day.
- This chili freezes well; store in airtight containers for up to 3 months.
