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