Description
This Slow Cooker Lentil Taco Chili is a wholesome and hearty vegan dish that’s perfect for a cozy meal. Packed with protein and fiber, it’s a flavorful twist on traditional chili that’s sure to satisfy your taste buds.
Ingredients
Scale
Lentil Taco Chili:
- 1 cup dry brown or green lentils (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup corn kernels (frozen or canned)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups vegetable broth
- juice of 1 lime
Garnish:
- chopped cilantro
- avocado for garnish (optional)
Instructions
- Add all chili ingredients: Combine lentils, beans, tomatoes, sauce, corn, onion, garlic, seasonings, and broth in a slow cooker.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils are tender.
- Finish: Stir in lime juice, serve in bowls, and garnish with cilantro, avocado, or preferred toppings.
Notes
- For extra heat, add jalapeño or cayenne.
- This chili freezes well and tastes great as leftovers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 580mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg
