Description
Hearty slow cooker lentil taco chili delivers Mexican-inspired comfort in one delicious pot. Packed with protein, spices, and rich flavors, this easy meal promises a satisfying dinner you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup dry green or brown lentils
- 2 cans (15 ounces/425 grams each) black beans, drained and rinsed
- 28 ounces (794 grams) canned crushed tomatoes
- 3 cups vegetable broth
- 2 cups frozen corn
Vegetables and Peppers:
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper
- 3–4 cloves garlic
Spices and Herbs:
- 1 cup salsa
- 2 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro (plus extra for topping)
Instructions
- Finely chop onion, bell peppers, jalapeño, and garlic to create a flavor-packed base for the chili.
- Transfer chopped vegetables into the slow cooker, combining them with hearty lentils, protein-rich black beans, and vibrant crushed tomatoes.
- Pour in vegetable broth and salsa to create a rich, liquid foundation for the chili.
- Sprinkle a robust blend of chili powder, cumin, oregano, and smoked paprika to infuse deep, complex flavors throughout the dish.
- Gently fold in sweet corn kernels to add texture and brightness to the mixture.
- Thoroughly mix all ingredients, ensuring even distribution of spices and vegetables.
- Secure the slow cooker lid and allow the chili to simmer on low heat for 6-8 hours, or on high heat for 3-4 hours until lentils become perfectly tender and ingredients meld together.
- Prepare fresh pico de gallo by combining diced ingredients in a separate bowl, balancing flavors with a pinch of salt.
- Once cooking is complete, taste the chili and fine-tune seasoning with salt and pepper as needed.
- Ladle the steaming chili into serving bowls, garnishing with vibrant fresh cilantro and zesty pico de gallo for a burst of freshness.
Notes
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the chili.
- Use dried lentils for better absorption of spices and a more hearty, authentic flavor profile.
- Consider reducing jalapeño or removing seeds if you prefer a milder heat level in the dish.
- Boost protein content by adding extra black beans or crumbled plant-based meat substitute for more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 295
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 18 g
- Protein: 16 g
- Cholesterol: 0 mg