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Slow Cooker Lentil Taco Chili Recipe

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★★★★★

4.7 from 109 reviews

This Slow Cooker Lentil Taco Chili is a hearty and flavorful vegan chili packed with green or brown lentils, black beans, bell peppers, and a vibrant blend of spices. Perfect for an easy, hands-off meal, it simmers slowly to develop rich flavors and tender textures. Top it with fresh homemade pico de gallo and your favorite chili toppings for a delicious and wholesome comfort food experience.

Ingredients

Scale

Chili Ingredients

  • 1 cup dry green or brown lentils
  • 1 medium onion (white or yellow), peeled and diced
  • 1 green bell pepper, stemmed, seeded, and diced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1 jalapeño pepper, stemmed, seeded, and diced (plus extra for topping, if desired)
  • 3–4 cloves garlic, peeled and finely 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 (choose 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 – ⅓ cup fresh chopped cilantro
  • ½ lime, juiced
  • ½ – 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

  1. Prepare Lentils: Pick over the lentils carefully to remove any broken pieces or small stones. Rinse the lentils thoroughly under cold water in a fine mesh colander or sieve to clean them before cooking.
  2. Prep Vegetables: Peel and dice the onion. Remove stems and seeds from green and red bell peppers as well as the jalapeño, then dice them finely. Peel and mince the garlic cloves. Measure out the remaining ingredients to have everything ready.
  3. Combine in Slow Cooker: In a 6-quart slow cooker, add the prepared onion, bell peppers, jalapeño, garlic, drained and rinsed black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, chili powder, ground cumin, dried oregano, smoked paprika, lentils, salt, and pepper. Mix thoroughly to blend all ingredients evenly.
  4. Cook Chili: Cover the slow cooker with its lid and cook on HIGH heat for approximately 5 hours or on LOW heat for 9 to 10 hours. The chili is done when the lentils are tender and all the flavors are well combined.
  5. Prepare Pico de Gallo: While the chili cooks, finely dice the roma tomatoes, white onion, and jalapeño (with seeds and stem removed). Combine these in a bowl with fresh chopped cilantro, lime juice, and salt to taste. Mix well and let sit to allow flavors to meld.
  6. Serve: Once the chili is cooked, serve it hot with your choice of accompaniments such as rice or cornbread. Add toppings like crushed tortilla chips, grated cheese, sour cream, sliced avocado, jalapeños, and a generous dollop of fresh pico de gallo for added texture and flavor.
  7. Optional Spicing: For a spicier chili, add extra jalapeño peppers as topping, use a spicy salsa instead of mild, or season the chili with ground cayenne pepper to your preferred heat level during step 3.

Notes

  • This recipe is designed for a 6-quart slow cooker; adjust cooking times if using a different size.
  • Be sure to rinse lentils well to remove any debris or dust.
  • Customize the heat level by adjusting the amount of jalapeño and chili spices according to your taste.
  • The pico de gallo can be made ahead of time and refrigerated to let flavors intensify.
  • For a gluten-free version, confirm that salsa and broth are certified gluten-free.
  • Leftover chili stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
  • For added richness, add a squeeze of fresh lime juice just before serving.

Keywords: lentil chili, slow cooker chili, vegan chili, lentil taco chili, easy slow cooker recipe, vegetarian chili, healthy chili, plant-based chili

Find it online: https://hannahdelgado.com/slow-cooker-lentil-taco-chili-recipe/