Description
Hearty slow cooker lentil taco chili brings Mexican-inspired comfort to dinner tables with robust flavors and protein-packed ingredients. Spicy, satisfying meal comes together easily, promising warmth and deliciousness you’ll crave again and again.
Ingredients
Scale
Main Proteins and Legumes:
- 1 cup dried green or brown lentils
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
Vegetables and Aromatics:
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 ounces/425 grams) diced tomatoes
- 1 can (15 ounces/425 grams) corn kernels, drained
Liquids, Seasonings, and Sauces:
- 4 cups vegetable broth
- 1 can (15 ounces/425 grams) tomato sauce
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Layer lentils, diced onions, minced garlic, chopped bell peppers, diced tomatoes, tomato sauce, black beans, and corn into the slow cooker.
- Sprinkle taco seasoning, cumin, and smoked paprika over the ingredients, then pour vegetable broth to create a rich base.
- Gently mix all components to ensure even distribution of spices and vegetables.
- Set slow cooker to low temperature and allow the chili to simmer for 6-7 hours, or use high setting for 3-4 hours until lentils become soft and tender.
- Once cooking time concludes, taste the chili and adjust seasoning with salt and freshly ground black pepper.
- Transfer the steaming hot lentil taco chili into serving bowls, creating a hearty and flavorful meal.
- Enhance the dish with optional toppings like fresh cilantro, shredded cheese, diced avocado, or a dollop of sour cream for added texture and flavor.
Notes
- Swap out vegetable broth for water or chicken broth depending on dietary preferences and flavor intensity desired.
- Add a dash of cayenne pepper or hot sauce for extra heat lovers who want a spicier kick to their chili.
- Boost protein content by stirring in cooked quinoa or shredded chicken during the last hour of cooking for more substantial meal options.
- Meal prep friendly: This chili freezes beautifully in airtight containers for up to 3 months, making it perfect for quick weeknight dinners or busy schedules.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 175 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 11 g
- Protein: 10 g
- Cholesterol: 0 mg