Description
Hearty slow cooker lentil taco chili blends Mexican-inspired flavors with comforting stew textures. Protein-packed lentils and zesty spices create a satisfying meal that delivers warmth and nourishment you’ll crave.
Ingredients
Scale
Protein and Beans:
- 1 cup dry green or brown lentils, rinsed and drained
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
- 1 can (15 ounces/425 grams) kidney beans, drained and rinsed
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
Liquids and Seasonings:
- 1 can (15 ounces/425 grams) diced tomatoes, with juice
- 1 can (15 ounces/425 grams) tomato sauce
- 4 cups vegetable broth
- 1/2 cup water
- 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
Instructions
- Combine all beans, lentils, chopped vegetables, and canned ingredients in the slow cooker, creating a robust base for the chili.
- Sprinkle dried spices evenly across the mixture, ensuring uniform flavor distribution throughout the dish.
- Pour vegetable broth and water into the slow cooker, gently stirring to integrate all ingredients and prevent dry spots.
- Set slow cooker to low temperature for 6-8 hours or high temperature for 3-4 hours, allowing ingredients to meld and lentils to become perfectly tender.
- Once cooking is complete, assess the chili’s consistency and adjust seasoning if needed with additional salt and pepper.
- Ladle the hot chili into serving bowls and customize with an array of fresh toppings like creamy cheese, tangy sour cream, zesty cilantro, creamy avocado, spicy jalapeños, or crunchy tortilla chips.
Notes
- Swap out beans for other legumes like chickpeas or white beans to customize the chili’s flavor and texture.
- Add extra heat by increasing cayenne pepper or mixing in diced green chiles for a spicier kick.
- Use plant-based cheese and dairy-free sour cream to make this recipe completely vegan-friendly.
- Enhance protein content by stirring in quinoa or bulgur wheat during the last hour of cooking for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg