Description
Hearty lentil taco chili cooked in the slow cooker with beans, vegetables, and bold taco-inspired spices for an easy vegan dinner.
Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 medium white or yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, minced
- 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
- 2 tablespoons chili powder
- 1½ tablespoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh chopped cilantro
Instructions
- Rinse and sort lentils, discarding any debris.
- Dice the onion, bell peppers, jalapeño, and garlic, and measure remaining ingredients.
- Add lentils, vegetables, beans, corn, crushed tomatoes, broth, salsa, spices, and cilantro to a 6-quart slow cooker and stir well.
- Cover and cook on HIGH for 5 hours or on LOW for 9–10 hours until lentils are tender.
- Taste, adjust seasoning as needed, and serve hot with desired toppings.
Notes
- This recipe yields about 6 bowls or 12 cups of chili.
- Nutrition values are estimates and will vary based on toppings and sides.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 15g
- Sodium: 1204mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 26g
- Protein: 23g
- Cholesterol: 0mg