Description
Slow Cooker Lentil Taco Chili is a hearty, protein-packed vegetarian meal perfect for busy weeknights or meal prep. Made with lentils, black beans, and bold spices, this slow cooker recipe is flavorful, easy, and adaptable for vegan or meat-lover twists.
Ingredients
- 1 cup lentils (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (28 oz) crushed tomatoes
- 1 cup salsa (mild or spicy)
- 2 cups bell peppers (chopped)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- 1/2 tsp salt (or to taste)
- 1/4 cup fresh cilantro (chopped)
- Optional toppings: grated cheese, sour cream, avocado, or tortilla chips
Instructions
- Prep Ingredients: Rinse the lentils and chop the peppers. Gather spices.
- Assemble in Slow Cooker: Add lentils, black beans, crushed tomatoes, salsa, peppers, chili powder, cumin, smoked paprika (if using), and salt into the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender.
- Serve: Stir in fresh cilantro before serving. Add your favorite toppings like cheese, sour cream, or avocado, if desired.
Notes
- Adjust spice level by using mild salsa or reducing chili powder.
- For a smoky kick, add smoked paprika or chipotle peppers.
- Freeze leftovers in portioned containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
