Description
Hearty chilli con carne simmers with robust flavors, blending tender beef, smoky spices, and rich tomato sauce in a comforting one-pot wonder. Packed with protein and zest, this classic Mexican-inspired dish delivers warmth and satisfaction you’ll crave on chilly evenings.
Ingredients
Scale
Main Protein and Beans:
- 1 cup dry green or brown lentils
- 2 cans (15 ounces/425 grams each) black beans, drained and rinsed
Vegetables and Aromatics:
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper
- 3–4 cloves garlic
- 2 cups frozen corn
- 28 ounces (794 grams) canned crushed tomatoes
Seasonings and Liquids:
- 3 cups vegetable broth
- 1 cup salsa
- 2 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro (plus extra for topping)
Instructions
- Thoroughly cleanse lentils and transfer them into the slow cooker basin, ensuring even distribution.
- Layer chopped onions, vibrant green and red bell peppers, fiery jalapeños, and minced garlic into the cooking vessel.
- Incorporate black beans, crushed tomatoes, vegetable broth, sweet corn kernels, and zesty salsa, gently mixing to combine all ingredients.
- Generously season the mixture with aromatic chili powder, earthy cumin, fragrant oregano, smoky paprika, and a balanced blend of salt and pepper.
- Secure the slow cooker lid and allow the flavors to meld and develop by cooking on low temperature for 6-8 hours or on high for 3-4 hours, until lentils reach a perfectly tender consistency.
- Just before serving, fold in freshly chopped cilantro to enhance the dish’s vibrant flavor profile.
- Present the chili piping hot, accompanied by an array of optional garnishes such as tangy pico de gallo, crisp tortilla chips, melted cheese, or creamy avocado slices.
Notes
- Swap meat for plant-based protein by using lentils, creating a hearty vegetarian version that’s packed with nutrients and flavor.
- Adjust spice levels by reducing or increasing jalapeño and chili powder to suit different heat preferences and dietary needs.
- Enhance texture by briefly sautéing onions and garlic before adding to slow cooker for deeper, more caramelized flavor profile.
- Boost nutritional value by adding extra vegetables like zucchini or spinach during the last hour of cooking for added vitamins and minerals.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg