Name: Slow Cooker Lentil Taco Chili
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 cup dry green or brown lentils; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 jalapeño pepper, diced; 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; 1.5 TBSP ground cumin; 1 tsp dried oregano; ½ tsp smoked paprika; salt and pepper to taste; 2 TBSP fresh chopped cilantro; 2 cups finely diced roma tomatoes; 1 cup finely diced white onion; 1 jalapeño, seeds and stem removed, diced; ¼-⅓ cup fresh chopped cilantro; ½ lime, juiced; ½-¾ tsp salt; crushed tortilla chips; grated microbial-rennet cheese; sour cream; sliced avocado; sliced or diced jalapeño peppers

Description

Weeknight dinners are a breeze with this delicious vegetarian Slow Cooker Lentil Taco Chili simmering away in the crock-pot!

Ingredients

1 cup dry green or brown lentils
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
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
1.5 TBSP ground cumin
1 tsp dried oregano
½ tsp smoked paprika
salt and pepper to taste
2 TBSP fresh chopped cilantro
2 cups finely diced roma tomatoes
1 cup finely diced white onion
1 jalapeño, seeds and stem removed, diced
¼–⅓ cup fresh chopped cilantro
½ lime, juiced
½–¾ tsp salt
crushed tortilla chips
grated microbial-rennet cheese
sour cream
sliced avocado
sliced or diced jalapeño peppers

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Instructions

Step: Pick over lentils, removing any broken pieces/rocks, and rinse in a fine mesh colander or sieve.
Step: Peel and dice onion, remove stem/seeds from peppers and dice, and finely mince garlic.
Step: Add chopped onion, bell peppers, jalapeno, garlic, beans, corn, crushed tomatoes, broth, salsa, spices, and lentils to a 6-QUART crock-pot. Mix and secure the lid.
Step: Set slow cooker to HIGH for 5 hours or LOW for 9-10 hours, until lentils are cooked through and tender.
Step: Combine diced roma tomatoes, diced white onion, jalapeno, lime juice, fresh cilantro, and salt to make the pico de gallo.
Step: Serve chili with rice, cornbread, or toppings including the fresh pico de gallo, tortilla chips, avocado, cheese, and sour cream.

Notes

This recipe yields 6 bowls or 12 cups. For a vegan version, omit the cheese or use a plant-based alternative.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400 kcal
Sugar: 15 g
Sodium: 1204 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 79 g
Fiber: 26 g
Protein: 23 g
Cholesterol: 0 mg