Slow Cooker Lentil Taco Chili Recipe

Introduction

This Slow Cooker Lentil Taco Chili is a hearty, flavorful dish perfect for cozy dinners. Packed with vegetables, beans, and warming spices, it’s a wholesome meal that’s easy to prepare and customizable to your spice preference.

Ingredients

• 1 cup dry green or brown lentils
• 1 medium onion (white or yellow)
• 1 green bell pepper
• 1 red bell pepper
• 1 jalapeño pepper (plus extra for topping, if desired)
• 3-4 cloves garlic
• 2 cans black beans (15 oz each, drained and rinsed)
• 28 oz canned crushed tomatoes
• 3 cups vegetable broth
• 2 cups frozen corn
• 1 cup salsa (choose your favorite!)
• 2 TBSP chili powder
• 1.5 TBSP ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt and pepper (to taste)
• 2 TBSP fresh chopped cilantro (plus extra for topping, to taste)
• 2 cups finely diced roma tomatoes (plum tomatoes)
• 1 cup finely diced white onion
• 1 jalapeño (seeds and stem removed)
• ¼-⅓ cup fresh chopped cilantro
• ½ lime, juiced
• ½-¾ tsp salt (or to taste)
• Crushed tortilla chips
• Grated cheese (skip for vegan)
• Sour cream (vegan or regular)
• Sliced avocado
• Sliced or diced jalapeño peppers

Instructions

1. Step 1: Pick over the lentils, removing any broken pieces or rocks, then rinse them thoroughly in a fine mesh colander or sieve.
2. Step 2: Prep your vegetables by peeling and dicing the onion, removing stems and seeds from the bell peppers and jalapeño, and finely mincing the garlic. Measure out the remaining ingredients.
3. Step 3: In a 6-quart slow cooker, combine the chopped onion, bell peppers, jalapeño, garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, spices, and lentils. Stir well to mix everything together and secure the lid.
4. Step 4: For added heat, feel free to add extra jalapeños on top, use a spicy salsa, or season with ground cayenne pepper to your liking.
5. Step 5: Cook on HIGH for about 5 hours or on LOW for 9-10 hours, until the lentils are cooked through and tender.
6. Step 6: Prepare the pico de gallo by finely chopping roma tomatoes, white onion, and jalapeño. Combine with fresh cilantro, lime juice, and salt to taste.
7. Step 7: Serve the chili with rice, cornbread, or on its own topped with crushed tortilla chips and a generous spoonful of pico de gallo. Add grated cheese, sour cream, avocado, and additional jalapeños as desired.

Tips & Variations

• To make this chili vegan, skip the cheese and use vegan sour cream or omit it entirely.
• For a thicker chili, you can reduce the broth by a cup or simmer uncovered for 30 minutes after slow cooking.
• Use fire-roasted salsa for a smoky flavor boost.
• If you prefer a milder chili, remove the seeds from the jalapeños and reduce the chili powder slightly.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, green or brown lentils work best because they hold their shape well during slow cooking. Red lentils tend to break down and become mushy, which will change the texture.

Do I need to soak the lentils before cooking?

No soaking is necessary for this slow cooker recipe. Just be sure to rinse them well to remove any debris before adding them to the pot.

Slow Cooker Lentil Taco Chili Recipe

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★★★★★

4.8 from 146 reviews

This Slow Cooker Lentil Taco Chili is a hearty and flavorful plant-based meal perfect for a cozy dinner. Packed with green or brown lentils, colorful bell peppers, black beans, and a blend of spices, it’s slow-cooked to tender perfection in a 6-quart crockpot. The recipe offers a delicious, mild heat that can be adjusted with jalapeños or cayenne pepper, and pairs wonderfully with fresh toppings like pico de gallo, crushed tortilla chips, cheese, sour cream, and avocado. Ideal for a comforting and nutritious dinner with minimal hands-on time.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 5 hours on HIGH or 9-10 hours on LOW
• Total Time: 5 hours 20 minutes (HIGH setting) or 9 hours 20 minutes (LOW setting)
• Yield: 6–8 servings 1x
• Category: Dinner, Main Course, Chili
• Method: Slow Cooking
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dry green or brown lentils
• 1 medium onion (white or yellow), diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, stem and seeds removed, diced (plus extra for topping, if desired)
• 3–4 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 28 oz canned crushed tomatoes
• 3 cups vegetable broth
• 2 cups frozen corn
• 1 cup salsa (choose your favorite)

Spices and Herbs

• 2 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh chopped cilantro (plus extra for topping, to taste)

Toppings and Garnishes

• 2 cups finely diced roma (plum) tomatoes
• 1 cup finely diced white onion
• ½ lime, juiced
• ¼ to ⅓ cup fresh chopped cilantro
• ½ to ¾ teaspoon salt (or to taste)
• Crushed tortilla chips
• Grated cheese (optional, skip for vegan)
• Sour cream (vegan or regular)
• Sliced avocado
• Sliced or diced jalapeño peppers

Instructions

1. Prepare Lentils: Pick over the lentils to remove any broken pieces or small stones. Rinse thoroughly using a fine mesh colander or sieve, then set aside.
2. Prep Vegetables: Peel and finely dice the onion. Remove stems and seeds from bell peppers and jalapeño, then dice them. Mince the garlic cloves. Measure out all remaining ingredients for ease of use.
3. Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the diced onion, bell peppers, diced jalapeño, minced garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, all spices, and rinsed lentils. Stir everything well to combine evenly. Secure the lid on the slow cooker.
4. Adjust Heat (Optional): For a spicier chili, add extra diced jalapeños on top or incorporate spicy salsa instead of mild. You may also sprinkle in ground cayenne pepper to your desired heat level for extra kick.
5. Slow Cook: Set your slow cooker to HIGH and cook for approximately 5 hours, or to LOW and cook for 9 to 10 hours, until the lentils are fully cooked through and tender.
6. Make Pico de Gallo Topping: Finely chop white onion, roma tomatoes, and jalapeño. Combine in a bowl with fresh chopped cilantro and the juice of half a lime. Season with salt to taste and mix well.
7. Serve: Ladle the chili into bowls and offer a variety of toppings such as crushed tortilla chips, grated cheese, sour cream, sliced avocado, and jalapeño slices. Spoon a generous amount of fresh pico de gallo on top for brightness and freshness.
8. Enjoy: Pair your chili with rice or cornbread if desired. This flavorful, filling chili makes a perfect meal for any day and is versatile for various serving preferences.

Notes

• Use a 6-quart slow cooker for best results and proper cooking times.
• Adjust the spice levels by controlling the amount and type of jalapeños and cayenne pepper used.
• Black beans can be swapped for other beans like kidney or pinto, if preferred.
• For a vegan dish, omit cheese and use vegan sour cream options.
• If you like a thicker chili, cook uncovered for the last 30 minutes to reduce excess liquid.
• Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.

Keywords: lentil chili, slow cooker recipes, vegan chili, healthy chili, plant-based dinner, vegetarian chili, slow cooker lentils, taco chili