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–+ servings

Slow Cooker Lentil Taco Chili

A hearty and flavorful chili made with lentils, spices, and vegetables, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Lentils and Vegetables
  • 1 cup dry green or brown lentils rinsed and drained
  • 1 can diced tomatoes 14.5 oz
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 1 cup carrot diced
  • 2 cloves garlic minced
  • 2 cups vegetable broth low sodium
  • 1 tablespoon olive oil for sautéing
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 cup corn frozen or canned
  • 1 can black beans 15 oz, drained and rinsed

Method
 

Prepare the Ingredients
  1. In a skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, and carrot. Sauté for about 5 minutes until softened.
  2. Add minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for another 1-2 minutes until fragrant.
Combine in Slow Cooker
  1. Transfer the sautéed vegetables to the slow cooker. Add lentils, diced tomatoes, vegetable broth, corn, and black beans. Stir to combine.
Cook the Chili
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours until lentils are tender.
Serve
  1. Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings such as avocado, cilantro, or lime.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 18gFat: 5gSaturated Fat: 1gFiber: 15gSugar: 5g

Notes

This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

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