There is nothing easier through the week than a slower cooker meal! You’ll love this lentil taco chili!
Slow Cooker Lentil Taco Chili
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow)
- 1 red bell pepper
- 1 jalapeno pepper (extra for topping, if desired)
- 3-4 cloves garlic
- 2 cans black beans (15 oz each) (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
- 1/2 tsp smoked paprika
- salt and pepper (to taste)
- 2 tbsp fresh chopped cilantro (extra for topping, as desired)
QUICK NOTE: This recipe was developed using a 6-quart slow cooker. Cook time will be approx. 5 hours on HIGH or 9-10 hours on LOW heat.
Pick over lentils, removing any broken pieces. Rinse in a fine mesh colander or sieve.
Next prep your vegetables. Peel and dice onion. Remove stem/seeds from peppers and dice. Peel garlic and finely mince. Measure out remaining ingredients.
This is the fun part - toss everything but the toppings in a 6-quart crock-pot. To your slow cooker, you will add chopped onion, bell peppers, jalapeno, garlic, beans, corn, crushed tomatoes, broth, salsa, spices, and lentils. Mix it all up and secure the lid.
Want your chili spicy? Go for it! Feel free to add extra jalapeno on top, use spicy salsa in place of regular, and you can also control the heat of the chili by adding ground cayenne pepper to season your chili.
Set slow cooker to HIGH for 5 hours or LOW for 9-10 hours, until lentils are cooked through and tender.
Serve with rice, cornbread, or straight up with your choice of toppings. It's fabulous every which way!
Follow the source link for an easy pico recipe and extra topping suggestions!
Michelle Graves, RD, LD, CHWC
Hancock Wellness Center – McCordsville