Introduction

This Slow Cooker Lentil Taco Chili is a hearty, flavorful dish perfect for cozy nights. Packed with protein-rich lentils, vibrant vegetables, and warming spices, it’s an easy, nutritious meal that everyone will love.

The image shows a close-up of a black slow cooker filled with a colorful, chunky stew. The stew has a thick reddish-brown base with black beans, yellow corn, and small pieces of green and red bell peppers mixed throughout. On top, there is a pile of fresh diced red tomatoes, white onions, green cilantro leaves, and sliced green jalapeños along with some thin slices of red chili peppers. The stew looks hearty and vibrant with a mix of textures from soft beans and crispy fresh toppings. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, diced (plus extra for topping, if desired)
3-4 cloves garlic, minced
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 (your favorite variety)
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)

Easy Homemade Pico de Gallo

2 cups finely diced roma tomatoes (plum tomatoes)
1 cup finely diced white onion
1 jalapeño, seeds and stem removed, finely diced
¼ to ⅓ cup fresh chopped cilantro
½ lime, juiced
½ to ¾ teaspoon salt, or to taste

More Tasty Topping Options

Crushed tortilla chips
Grated cheese (skip for vegan)
Sour cream (vegan or regular)
Sliced avocado
Sliced or diced jalapeño peppers

Instructions

Step 1: Pick over lentils, removing any broken pieces or small stones. Rinse thoroughly in a fine mesh colander or sieve and set aside.
Step 2: Prepare your vegetables by peeling and dicing the onion. Remove stems and seeds from the bell peppers and jalapeño, then dice. Peel and finely mince the garlic.
Step 3: In a 6-quart slow cooker, combine the lentils, diced onion, bell peppers, jalapeño, garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir well to mix all ingredients evenly.
Step 4: Cover and cook on HIGH for 5 hours or LOW for 9–10 hours, until lentils are tender and the chili is thick and flavorful.
Step 5: While the chili cooks, prepare the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Adjust seasoning to taste and refrigerate until ready to serve.
Step 6: Serve the chili hot, garnished with fresh cilantro, pico de gallo, and your choice of toppings such as crushed tortilla chips, grated cheese, sour cream, or avocado.

Tips & Variations

For extra heat, add more jalapeño peppers or a pinch of cayenne pepper to your chili.
Try swapping frozen corn for fresh or canned corn if preferred.
If you do not have a slow cooker, cook the chili on the stovetop in a large pot for about 45 minutes to 1 hour, stirring occasionally until lentils are tender.
Use vegetable broth with no added salt if you want more control over seasoning.
Serve with rice or cornbread to make a more filling meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

A black slow cooker filled with a thick chili stew that has visible layers of black beans, yellow corn, and red bell peppers creating a colorful base. On top of the stew, there are two small piles of shredded yellow cheddar cheese, slices of fresh green jalapeño peppers, and a mix of finely chopped red tomatoes, white onions, and green cilantro. The chili has a moist, chunky texture with a rich, dark reddish-brown sauce surrounding the layers of ingredients. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this chili?

Yes, you can use green or brown lentils as recommended. Red lentils tend to break down more and may result in a different texture but can be used in a pinch.

Is this chili vegan and gluten-free?

Yes, this recipe is both vegan and gluten-free when using vegetable broth and checking that your salsa is gluten-free. It makes a great plant-based protein-packed meal.