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Slow Cooker Lentil Taco Chili Recipe

Slow Cooker Lentil Taco Chili Recipe for Hearty Comfort

This Slow Cooker Lentil Taco Chili is a hearty, comforting dish packed with bold flavors and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 cup Lentils Rinse before use
  • 1 can Canned Tomatoes Diced or crushed
  • 1 cup Tomato Sauce Substitute with tomato paste for a more intense taste
  • 1 can Black Beans Can replace with pinto beans
  • 1 can Kidney Beans Any variety can be substituted
  • 1 cup Corn Frozen or canned works well
  • 1 medium Onion (Chopped) Shallots can be substituted
  • 1 medium Bell Peppers (Chopped) Choose your favorite color
  • 3 cloves Garlic (Minced) Fresh garlic is best
  • 4 cups Vegetable Broth Can be substituted with water
For the Seasoning
  • 2 tablespoons Taco Seasoning Homemade or store-bought
  • 1 teaspoon Cumin Adjust based on preference
  • 1 tablespoon Chili Powder Modify amount to taste
  • 1 teaspoon Smoked Paprika A little goes a long way
  • to taste Salt & Pepper Adjust to preference
Optional Toppings
  • 1 medium Avocado Sliced or diced
  • 1/4 cup Cilantro Chopped for garnish
  • 1 cup Dairy-Free Cheese Look for your favorite brand

Equipment

  • slow cooker

Method
 

Preparation
  1. Begin by prepping your ingredients. Chop the onions, bell peppers, and garlic into small pieces, and set aside.
  2. Rinse the lentils and beans thoroughly under cold water to remove any debris.
Cooking
  1. Heat a splash of olive oil in a skillet. Add the chopped onions and bell peppers, sauté for about 5 minutes until softened.
  2. Add minced garlic and cook for an additional minute, then transfer to slow cooker.
  3. In slow cooker, combine lentils, tomatoes, tomato sauce, black beans, kidney beans, corn, and spices. Stir well until combined.
  4. Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  5. After cooking, check the consistency and adjust with broth or water if necessary.
  6. Taste and adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This chili can be customized with various toppings and is perfect for gatherings. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

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