Slow Cooker Lentil Taco Chili Recipe
This Slow Cooker Lentil Taco Chili is a hearty and flavorful dish that’s easy to make and perfect for a cozy night in. Packed with protein and fiber, it’s a vegan and gluten-free option that will satisfy everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegan, Gluten-Free
Ingredients
Units
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Lentil Taco Chili:
- 1 cup dry brown or green lentils (rinsed)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn kernels (frozen or canned)
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 (4 oz) can diced green chilies
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 3 cups vegetable broth
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish (optional)
Instructions
- Add all ingredients: Combine lentils, beans, tomatoes, corn, onion, bell pepper, garlic, green chilies, spices, and broth in a slow cooker.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours until lentils are tender.
- Season and serve: Season with salt, pepper, and lime juice. Serve hot, garnished with cilantro.
Notes
- Top with avocado, cheese, or tortilla chips for added texture.
- Leftovers freeze well for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 570mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 17g
- Protein: 17g
- Cholesterol: 0mg
