Description
A hearty and delicious Slow Cooker Lentil Taco Chili that is perfect for a comforting meal.
Ingredients
Scale
- 1 cup (200g) dry green or brown lentils, rinsed
- 1 medium (approx. 150g) onion (white or yellow), chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, chopped (plus extra for topping, if desired)
- 3–4 cloves garlic, minced
- 2 cans (15 oz each, about 425g each) black beans, drained and rinsed
- 28 oz (about 800g) canned crushed tomatoes
- 3 cups (720ml) vegetable broth
- 2 cups (300g) frozen corn
- 1 cup (240g) salsa, choose your favorite!
- 2 tablespoons (30ml) chili powder
- 1.5 tablespoons (22.5ml) ground cumin
- 11/2 teaspoon (5g) dried oregano
- 1/21/2 teaspoon (2.5g) smoked paprika
- Salt and pepper to taste
- 2 tablespoons (30g) fresh chopped cilantro plus extra for topping, to taste
Instructions
- Set Up Slow Cooker: Start by pulling out your trusty slow cooker and plugging it in. Ensure it is on a stable surface to avoid spills while it simmers.
- Add Lentils & Veggies: Toss in your lentils along with your colorful veggies: chopped onion, bell peppers, jalapeño, and minced garlic. Ensure everything is evenly distributed for the best cooking harmonization.
- Mix in Seasonings: Sprinkle chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper over the mixture and give it a gentle stir. This step is essential for flavor infusion.
- Pour in Broth: Carefully add your vegetable broth to cover the mixture, ensuring that nothing is dry as this will help everything cook evenly.
- Cover & Cook: Place the lid tightly on your slow cooker and set it to cook for about 5 hours. Resist the urge to peek too often; it is best to leave it undisturbed.
- Check for Consistency: After 5 hours, take a peek to assess the texture. The chili should feel hearty but not too thick. If it is heavy, add more vegetable broth gradually.
- Adjust Seasonings Before Serving: Right before serving, taste the chili and adjust spices to your liking, ensuring not to overwhelm it with salt.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for later consumption.
- Expert Tips: If lentils are too firm after cooking, ensure the lentils are cooked for the full time and that your slow cooker settings are correct for tenderness.
- When the chili turns out too thick, add additional vegetable broth or water gradually until you achieve your desired consistency.
- If the flavor lacks depth, adjusting seasoning with more spices or a splash of hot sauce can elevate the flavor profile.
- Adjust the spice level by adding more jalapeños or cayenne pepper to suit your preference.
- Reheating Instructions: Reheat in the microwave for 2-3 minutes, stirring halfway through, until heated through. Alternatively, warm on the stove over low heat, stirring frequently for about 5-10 minutes.
- Serving Suggestions: Top with fresh cilantro and crushed tortilla chips. Serve alongside homemade cornbread or rice for a complete meal. Add a dollop of sour cream or avocado for added creaminess.
- Recipe Variations: Swap black beans for kidney beans for a different flavor. Add diced zucchini or carrots for extra veggies. Include quinoa for a protein boost.
- Ingredient Notes: Fresh cilantro provides the best flavor; however, parsley can be used as a substitute for garnish. Select vibrant and firm vegetables for the best taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 15g
- Sodium: 1204mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 26g
- Protein: 23g
- Cholesterol: 0mg