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Slow Cooker Lentil Taco Chili Recipe

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This Slow Cooker Lentil Taco Chili is a hearty, plant-based meal brimming with green or brown lentils, black and kidney beans, and a blend of savory spices. Ideal for busy weeknights, this easy chili simmers to perfection in the slow cooker, delivering a nutritious and flavorful dish that's perfect for any crowd. Customize with your favorite toppings for a meal everyone will love.

Ingredients

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  • 1 cup dry green or brown lentils, rinsed and drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, with juice
  • 1 can (15 oz) tomato sauce
  • 1 cup frozen corn kernels
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 1/2 cup water

Instructions

  • Add the lentils, black beans, kidney beans, onion, bell pepper, garlic, diced tomatoes, tomato sauce, and corn to the slow cooker.
  • Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
  • Pour in the vegetable broth and water, then stir everything together to combine.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender.
  • Serve with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, or tortilla chips.

Notes

  • Adjust the spice level by modifying the amount of cayenne pepper or adding extra chili powder.
  • This chili is great for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Find it online: https://avarecipes.com/slow-cooker-lentil-taco-chili-recipe/