Slow Cooker Lentil Taco Chili
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!