Description
Slow Cooker Lentil Taco Chili
Weeknight dinners are made easy with this hearty vegetarian chili simmering away in your slow cooker! This Slow Cooker Lentil Taco Chili combines the rich, earthy flavors of lentils with classic taco spices, resulting in a comforting dish that’s perfect for any chilly night. Top it off with your favorite garnishes like crushed tortilla chips, creamy avocado, or zesty pico de gallo for an added burst of flavor. It’s a healthy, crowd-pleasing meal that’s even better the next day – perfect for meal prep or easy leftovers!
1 cup dry green or brown lentils
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, minced
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
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 cilantro, chopped
Directions:
1. Rinse lentils and prepare all vegetables.
2. Add all ingredients to a 6-QT slow cooker and stir well.
3. Cook on HIGH for 5 hours or LOW for 9-10 hours, until lentils are tender.
4. Serve hot with desired toppings.
Prep Time: 5 hours (HIGH) or 9-10 hours (LOW)
Kcal: 400 per serving
