If Slow Cooker Lentil Taco Chili isn’t already on your “save me on a busy weeknight” list, welcome—your future self is about to send you a thank-you note (possibly written in salsa). This cozy chili has everything we love: taco-night vibes, a hearty spoonable texture, and the magical slow cooker doing most of the work while you do literally anything else.
We’re talking tender lentils, black beans, sweet corn, crushed tomatoes, and bold taco spices—finished with crunchy chips and fresh pico like the cherry on top… except it’s jalapeño, and it’s way better.
Table of Contents
Why You’ll Love This Slow Cooker Lentil Taco Chili
- Dump-and-go easy. Minimal chopping, zero babysitting.
- Big flavor, pantry-friendly. Lentils + beans + spices = maximum comfort.
- Crowd-pleaser. Taco lovers, chili lovers, “I just want something filling” lovers—everyone wins.
- Toppings make it fun. Your bowl, your rules. Want it fancy? Add pico + avocado. Want it chaotic? Crushed tortilla chips and extra jalapeños. I support both.
Ingredients You’ll Need
Here’s your lineup (aka the dream team):
For the chili
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow), diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, minced (plus extra for topping if you like heat)
- 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 (your favorite)
- 2 tbsp chili powder
- 1½ tbsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp fresh chopped cilantro (plus more for topping)
Easy Homemade Pico de Gallo (highly recommended)
- 2 cups finely diced roma tomatoes
- 1 cup finely diced white onion
- 1 jalapeño (seeds/stem removed), finely chopped
- ¼–⅓ cup fresh chopped cilantro
- Juice of ½ lime
- ½–¾ tsp salt (to taste)
More tasty topping options
- Crushed tortilla chips
- Grated cheese (skip for vegan)
- Sour cream (regular or vegan)
- Sliced avocado
- Sliced/diced jalapeños
How to Make Slow Cooker Lentil Taco Chili
Quick note: This recipe was developed using a 6-quart slow cooker. Cook time is about 5 hours on HIGH or 9–10 hours on LOW.
Step 1: Rinse the lentils
Pick over lentils and remove any broken pieces or little rocks (lentils are wholesome… but sometimes they bring a tiny souvenir from the earth). Rinse well in a fine mesh sieve.
Step 2: Chop your veggies
Dice the onion, green bell pepper, and red bell pepper. Mince the jalapeño and garlic. Measure out everything else so you can do the satisfying “dump and stir” moment next.
Step 3: Dump everything in the slow cooker
Add everything except toppings to your crock-pot:
onion, bell peppers, jalapeño, garlic, black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, spices, and lentils.
Stir it up like you mean it, then pop the lid on.
Step 4: Cook low and slow (or fast and fabulous)
- HIGH: 5 hours
- LOW: 9–10 hours
You’re done when the lentils are tender and the chili smells like taco night moved into your kitchen permanently.
Step 5: Serve it your way
Serve with rice, cornbread, or straight from bowl-to-mouth with a mountain of toppings. Crunchy tortilla chips + pico is my favorite combo, but I will not judge your cheese situation.
Easy Homemade Pico de Gallo
This takes 5 minutes and makes the chili taste like it put on mascara and a cute outfit.
- Finely dice tomatoes, onion, and jalapeño.
- Add chopped cilantro and lime juice.
- Season with salt and stir.
- Taste and adjust (a little more lime or salt can make it pop).
Spoon it over hot chili and prepare for happy noises.
Chef Omar’s Tips (Because Chili Has Feelings Too)
- Want it spicier? Use spicy salsa, add extra jalapeño on top, or sprinkle in a pinch of cayenne. (Go slow—cayenne is tiny but dramatic.)
- Too thick? Add a splash more broth near the end.
- Too thin? Crack the lid for the last 20–30 minutes on HIGH to let it thicken up.
- Flavor boost move: Don’t skip the smoked paprika. It adds that “how is this so good?” vibe.
- Cilantro tip: Add it at the end for the freshest flavor. Cooking cilantro too long is like leaving a party early—it just fades out.
A Little Story From My Kitchen
This Slow Cooker Lentil Taco Chili became a staple after one of those classic “people are coming over and I have… an hour??” moments. I tossed what I had into the slow cooker, crossed my fingers, and hoped no one asked for something fancy.
Five hours later, everyone was hovering over the pot like it was a campfire, crushing chips into their bowls, and asking, “Wait… this is lentils?” That’s the moment I knew this recipe had range.
FAQs About Slow Cooker Lentil Taco Chili
Can I use red lentils instead of green or brown?
You can, but expect a softer, more “stewy” texture. Green or brown lentils hold their shape best for chili.
How spicy is this Slow Cooker Lentil Taco Chili?
Mild-to-medium, depending on your jalapeño and salsa. For more heat, use spicy salsa and extra jalapeños (or a pinch of cayenne).
How long does it keep in the fridge?
Stored in an airtight container, it keeps well for 4–5 days. The flavors get even better.
Can I freeze it?
Yes! Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.
What should I serve with it?
Rice, cornbread, tortilla chips, or a simple salad. Or just go full taco-chili energy with avocado and pico.
Taco Night Meets Cozy Night
If you’re craving something hearty, bold, and basically effortless, Slow Cooker Lentil Taco Chili is your answer. It’s warm, filling, loaded with taco-style flavor, and totally customizable with whatever toppings make you happiest.
Make it once, and I promise it’ll slide into your regular rotation like it pays rent. And when you’re spooning up that last bite with crunchy chips and fresh pico on top? Yep—Slow Cooker Lentil Taco Chili will officially have you in a chokehold (the delicious kind).
Keep the Taco-Chili Party Going: Internal Links You’ll Love
- If you’re craving another cozy bowl night, hop over to my hearty, weeknight-friendly Vegan Chili Recipe
- Want even more Tex-Mex comfort with pantry staples? Try this Beans and Rice Taco Soup that tastes like taco Tuesday in a bowl
- If you’re obsessed with lentils (same), you’ll love this comforting Curry Lentil Soup loaded with warm spices
- And for a fresh, scoopable side that pairs beautifully with your toppings, don’t miss this zippy Mediterranean Bean Salad for easy meal prep
⭐ Made this Slow Cooker Lentil Taco Chili? I’d love to hear how it turned out! Leave a star rating (★★★★★) and a quick review—tell me what toppings you piled on and whether you went “mild and cozy” or “jalapeño chaos.” Your feedback helps other home cooks find their new favorite dinner!
Slow Cooker Lentil Taco Chili
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Slow Cooker Lentil Taco Chili is a hearty, dump-and-go vegan chili packed with lentils, black beans, corn, and bold taco spices. Perfect for busy weeknights, meal prep, or cozy family dinners.
Ingredients
1 cup dry green or brown lentils, rinsed
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, minced
3–4 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
28 oz canned crushed tomatoes
3 cups vegetable broth
2 cups frozen corn
1 cup salsa
2 tbsp chili powder
1½ tbsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
Salt and pepper, to taste
2 tbsp fresh chopped cilantro
Optional toppings: tortilla chips, shredded cheese, sour cream, avocado, pico de gallo, jalapeños
Instructions
Rinse lentils and remove any debris.
Dice onion and bell peppers; mince jalapeño and garlic.
Add all ingredients (except toppings) to a 6-quart slow cooker.
Stir well to combine and cover with lid.
Cook on HIGH for 5 hours or LOW for 9–10 hours, until lentils are tender.
Taste and adjust seasoning with salt and pepper.
Serve hot with your favorite toppings.
Notes
For extra heat, use spicy salsa or add a pinch of cayenne.
Chili thickens as it cools—add extra broth if needed.
Stores well for meal prep and tastes even better the next day.
Freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg