If your chilly days need a spicy hug, this slow cooker lentil taco chili is your bowl of cozy. Packed with tender lentils, fire-roasted tomatoes, taco seasoning, and hearty beans, it simmers low and slow into pure comfort. Bonus? It’s naturally vegan, wildly satisfying, and easy enough for weeknights.
Table of Contents
Why You’ll Love This Lentil Taco Chili
This chili checks all the cozy boxes
Slow cooker magic (aka dinner with zero stress)
Loaded with fiber and plant-based protein
Perfect for meal prep and leftovers
Totally customizable with your fave toppings
Ingredients You’ll Need
1 cup dried brown or green lentils, rinsed
1 can black beans (15 oz), drained and rinsed
1 can diced fire-roasted tomatoes (15 oz)
2 cups vegetable broth
1 cup chunky salsa (mild or spicy)
1 bell pepper, diced
1 cup frozen or canned corn
1 jalapeño, finely chopped (optional)
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional but delish: squeeze of lime, fresh cilantro, pico de gallo
How to Make Slow Cooker Lentil Taco Chili
Step 1 – Prep Your Veggies
Dice the bell pepper, onion, and jalapeño. Rinse the lentils and drain your beans. Keep it all ready for a quick toss into your slow cooker
Step 2 – Add Everything to the Slow Cooker
In a 6-quart slow cooker, combine all ingredients except toppings. Stir everything so those spices really get into the mix
Step 3 – Let It Simmer Low and Slow
Cover and cook
On HIGH for 4 to 5 hours
Or on LOW for 8 to 9 hours
Lentils should be soft but not mushy. Taste and adjust salt if needed
Optional Toppings to Build Your Bowl
Time to make it yours
Creamy avocado slices
Shredded vegan cheese or cheddar
Sour cream or plant-based yogurt
Crushed tortilla chips
Fresh cilantro
Pickled or fresh jalapeños
Homemade pico de gallo
Feeling extra? Spoon it with this creamy white chicken chili for a cozy soup night duo
Serving Suggestions
Scoop it over warm rice for a taco-style bowl. Or serve it with skillet cornbread, inside burritos, or over nachos for a next-level dinner
Also delicious next to this crockpot sausage casserole for a full-on comfort feast
Leftovers and Storage Tips
Fridge: Keeps 4 to 5 days in a sealed container
Freezer: Freeze in portions up to 3 months
Pro tip: Flavor deepens the next day so it’s even better later
You can also try this slow cooker chili recipe for a meaty option that’s just as cozy
FAQ
Can I make this chili spicy
Yes Just keep the jalapeño seeds in or use spicy salsa
Can I use canned lentils instead
You can but reduce cook time to 2 to 3 hours on HIGH and use less broth
What’s the best slow cooker size for this recipe
A 6-quart slow cooker works best to avoid overflow and give everything room to bubble and simmer
Slow Cooker Lentil Taco Chili
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
If your chilly days need a spicy hug, this slow cooker lentil taco chili is your bowl of cozy. Packed with tender lentils, fire-roasted tomatoes, taco seasoning, and hearty beans, it simmers low and slow into pure comfort. Bonus? It’s naturally vegan, wildly satisfying, and easy enough for weeknights.
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced fire-roasted tomatoes (15 oz)
- 2 cups vegetable broth
- 1 cup chunky salsa (mild or spicy)
- 1 bell pepper, diced
- 1 cup frozen or canned corn
- 1 jalapeño, finely chopped (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Dice the bell pepper, onion, and jalapeño. Rinse the lentils and drain your beans.
- In a 6-quart slow cooker, combine all ingredients except toppings. Stir everything so those spices really get into the mix.
- Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 9 hours. Lentils should be soft but not mushy. Taste and adjust salt if needed.
- Serve hot with your favorite toppings like avocado, vegan cheese, sour cream, cilantro, tortilla chips, or pico de gallo.
Notes
Scoop it over warm rice, serve inside burritos, or enjoy with skillet cornbread or nachos for a next-level dinner. Flavor deepens overnight, so leftovers are even better!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 26g
- Protein: 23g
- Cholesterol: 0mg
Ready to Cozy Up
Grab your spoon pile on the toppings and dive in. Whether you’re meal prepping or warming up after a long day this lentil taco chili’s got you covered
Follow us on Pinterest for more cozy ideas or join the fun on Facebook