Slow Cooker Lentil Taco Chili Recipe

Introduction

Slow Cooker Lentil Taco Chili is a hearty, flavorful dish perfect for busy days. Packed with vegetables, spices, and protein-rich lentils, it’s a satisfying and healthy meal that simmers to perfection in your slow cooker.

Ingredients

• 1 cup dry green or brown lentils
• 1 medium onion (white or yellow), peeled and diced
• 1 green bell pepper, stemmed, seeded, and diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 jalapeño pepper, stemmed, seeded and diced (plus extra for topping, if desired)
• 3-4 cloves garlic, peeled and 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 (choose your favorite)
• 2 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh chopped cilantro (plus extra for topping, to taste)
• 2 cups finely diced roma (plum) tomatoes
• 1 cup finely diced white onion
• 1 jalapeño, seeds and stem removed, finely diced (for pico de gallo)
• ¼ to ⅓ cup fresh chopped cilantro (for pico de gallo)
• ½ lime, juiced (for pico de gallo)
• ½ to ¾ teaspoon salt (or to taste, for pico de gallo)
• Crushed tortilla chips (for serving)
• Grated cheese (optional, skip for vegan)
• Sour cream (vegan or regular, optional)
• Sliced avocado (optional)
• Sliced or diced jalapeño peppers (optional, for topping)

Instructions

1. Step 1: Pick over the lentils, removing any broken pieces or small stones, then rinse them thoroughly in a fine mesh colander or sieve.
2. Step 2: Prepare your vegetables by peeling and dicing the onion, removing stems and seeds from the bell peppers and jalapeño, and finely mincing the garlic. Measure out the remaining ingredients.
3. Step 3: Combine the chopped onion, bell peppers, jalapeño, garlic, rinsed black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, chili powder, cumin, oregano, smoked paprika, lentils, salt, pepper, and chopped cilantro in a 6-quart slow cooker. Stir well to mix.
4. Step 4: Secure the slow cooker lid and cook on HIGH for 5 hours or on LOW for 9 to 10 hours, until the lentils are tender and the flavors are well blended.
5. Step 5: While the chili is cooking, prepare the pico de gallo by combining diced roma tomatoes, white onion, jalapeño, fresh cilantro, lime juice, and salt in a bowl. Mix well and set aside.
6. Step 6: When the chili is done, serve hot with crushed tortilla chips, pico de gallo, grated cheese, sour cream, sliced avocado, and extra jalapeño peppers if desired.

Tips & Variations

• Adjust the heat by adding extra jalapeños or substituting spicy salsa for regular salsa for a spicier chili.
• Try adding ground cayenne pepper if you want even more kick.
• You can swap black beans for pinto or kidney beans for a different flavor.
• For a gluten-free option, ensure your salsa and tortilla chips are certified gluten-free.
• Serve over rice or with warm cornbread for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils in this recipe?

Green or brown lentils work best because they hold their shape well during slow cooking. Red or yellow lentils tend to break down more and become mushy.

Do I need to soak the lentils before cooking?

No, lentils do not require soaking and can be added directly to the slow cooker after rinsing and sorting.

Slow Cooker Lentil Taco Chili Recipe

Print Recipe

★★★★★

4.8 from 392 reviews

Slow Cooker Lentil Taco Chili is a hearty, flavorful, and nutritious vegetarian chili made with lentils, black beans, fresh vegetables, and a blend of Mexican-inspired spices. Perfect for cozy meals, this chili is cooked low and slow to develop deep flavors and tender lentils. It can be served with a variety of toppings like avocado, sour cream, cheese, and crispy tortilla chips for a satisfying and customizable dish.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 5 hours on HIGH or 9-10 hours on LOW
• Total Time: 5 hours 20 minutes (using HIGH setting)
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dry green or brown lentils
• 1 medium onion (white or yellow), peeled and diced
• 1 green bell pepper, stemmed, seeded, and diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 jalapeño pepper, stemmed, seeded, and diced (plus extra for topping if desired)
• 3–4 cloves garlic, peeled and finely 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 (choose your favorite)

Spices

• 2 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper to taste

Fresh Toppings & Pico de Gallo

• 2 tablespoons fresh chopped cilantro (plus extra for topping)
• 2 cups finely diced roma (plum) tomatoes
• 1 cup finely diced white onion
• 1 jalapeño (seeds and stem removed), finely diced
• ¼ – ⅓ cup fresh chopped cilantro
• ½ lime, juiced
• ½ – ¾ teaspoon salt (or to taste)
• Crushed tortilla chips
• Grated cheese (optional, skip for vegan)
• Sour cream (vegan or regular)
• Sliced avocado
• Sliced or diced jalapeño peppers for extra heat

Instructions

1. Prepare the lentils: Pick over the green or brown lentils carefully to remove any broken pieces or small rocks. Rinse them well in a fine mesh colander or sieve until the water runs clear.
2. Chop vegetables: Peel and dice the onion. Remove stems and seeds from the bell peppers and dice them. Peel and finely mince the garlic. Also prepare the jalapeño by removing the stem and seeds, then dicing it finely.
3. Combine ingredients in the slow cooker: In a 6-quart slow cooker, add the chopped onion, diced green and red bell peppers, diced jalapeño, minced garlic, rinsed lentils, drained and rinsed black beans, frozen corn, crushed tomatoes, vegetable broth, salsa, and all the spices (chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper). Mix everything well to combine evenly.
4. Adjust heat if desired: If you like your chili spicier, feel free to add extra diced jalapeño, use a spicy salsa, or sprinkle in some ground cayenne pepper to taste before cooking.
5. Cook the chili: Secure the lid on your slow cooker and set it to HIGH for 5 hours or LOW for 9-10 hours. Cook until the lentils are tender and the chili has thickened to your liking.
6. Prepare pico de gallo: While the chili cooks or just before serving, finely chop 1 cup white onion, 2 cups roma tomatoes, and 1 jalapeño (seeds removed). Combine with ¼ to ⅓ cup fresh chopped cilantro, juice of half a lime, and ½ to ¾ teaspoon salt to taste. Mix well to make a fresh topping.
7. Serve: Spoon the chili into bowls and serve with your favorite additions like crushed tortilla chips, grated cheese, sour cream, sliced avocado, and a generous topping of fresh pico de gallo. Enjoy with rice, cornbread, or on its own!
8. Optional garnish: Add extra sliced or diced jalapeños for more heat or fresh cilantro for extra herbal brightness.

Notes

• Use a 6-quart slow cooker for best results.
• Cooking times may vary slightly depending on your slow cooker model.
• For a vegan version, skip the cheese and use vegan sour cream.
• Adjust spice levels by adding or reducing jalapeños and cayenne pepper.
• Pick over lentils carefully to avoid any grit or rocks.
• This chili reheats well and flavors improve after resting overnight.

Keywords: lentil chili, slow cooker chili, vegetarian chili, easy chili recipe, lentil taco chili, slow cooker recipes, healthy chili