Slow Cooker Lentil Taco Chili Recipe
This Slow Cooker Lentil Taco Chili recipe is a flavorful and healthy twist on traditional chili. Packed with lentils, tomatoes, and taco seasoning, it’s a satisfying meal that’s easy to prepare in a slow cooker. Perfect for busy weeknights, this vegan chili is both hearty and nutritious, making it a great choice for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups vegetable broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 packet taco seasoning
Instructions
- Add all ingredients to the slow cooker.
- Stir to combine and cover with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
- Adjust seasoning if needed before serving.
- Serve hot with your favorite toppings like avocado, cilantro, or tortilla chips.
Notes
- Feel free to adjust the spice level by adding more or less cayenne pepper.
- This chili thickens as it cools, so it’s even better the next day.
- Serve with rice or cornbread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 5g
- Sodium: 680mg