Slow-cooked lentils, black beans, and corn bring a delightful twist to this vegetarian taco chili. A medley of vibrant vegetables and diced tomatoes mingle with aromatic spices in a hearty blend that simmers to perfection. A satisfying, gluten free comfort dish ideal for weeknight dinners, bursting with flavor and wholesome goodness.

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I love making this Slow Cooker Lentil Taco Chili cause it really packs a nutritional punch and comes together so easy on weeknights. I use 1 1/2 cups of dried lentils along with a chopped medium onion, minced garlic and a chopped red bell pepper which gives the dish a couple of layers of flavor.

Adding a can of diced tomatoes and tomato paste makes the base rich and leaves plenty of room for the spices like chili powder, ground cumin and smoked paprika to shine. I also toss in some vegetable broth, frozen corn kernels and a can of black beans for protein and fiber.

This dish is naturally gluten-free, vegan and vegetarian and is low in fat while giving you all the vitamins and minerals you need. I like to top it off with a little chopped cilantro and lime wedges for an extra bit of tang.

It’s a hearty recipe that is both filling and healthy.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how easy it is to throw everything together. I don’t have to spend hours in the kitchen, because the crock pot really does all the work for me over the day.

Second, it tastes amazing! I really enjoy the flavor combination of the lentils, black beans, and the mix of spices like cumin and chili powder. Its like a flavor explosion in every bite and really hits the spot after a long day at school.

Third, it’s healthy and hearty. I feel good knowing that im eating something that not only fills me up but is also packed with protein and veggies. It makes me feel like I’m really taking care of myself.

Lastly, it’s super versatile. Sometimes I’ll add extra toppings or mix up the seasoning a bit, which keeps things interesting every time i make it.

Ingredients

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Lentils add protein and fiber for a healthy hearty base.
Onions provide sweetness and rich aroma enhancing every bite.
Garlic lends a punch of flavor and natural anti-inflammatory perks.
Red bell peppers offer vitamin C and vibrant color while lightly sweetening.
Diced tomatoes give tangy moisture and antioxidant boost adding depth.
Black beans are loaded with protein and fiber making the stew filling.
Corn kernels add a slight sweetness and crunch for good texture.

Ingredient Quantities

1 1/2 cups dried lentils (brown or green, rinsed)

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

1 (14.5 oz) can diced tomatoes

1 (6 oz) can tomato paste

2 cups vegetable broth

1 cup frozen corn kernels

1 (15 oz) can black beans, drained and rinsed

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Optional: chopped cilantro and lime wedges for garnish

How to Make this

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1. Rinse the lentils and toss them into the crock-pot along with the chopped onion, minced garlic, and chopped red bell pepper.

2. Pour in the diced tomatoes (with their juice) and stir in the tomato paste, making sure to mix well before adding the vegetable broth.

3. Add in the frozen corn and drained black beans.

4. Sprinkle the chili powder, ground cumin, smoked paprika, salt and pepper over the top.

5. Stir everything gently so all the flavors mix together.

6. Cover the crock-pot and let it cook on low for 6 to 8 hours or on high for about 3 to 4 hours.

7. Check the seasoning before serving and adjust salt and pepper if needed.

8. Serve hot with optional chopped cilantro on top and lime wedges on the side. Enjoy your weeknight feast!

Equipment Needed

1. Crock-pot or slow cooker
2. Cutting board
3. Knife
4. Colander or strainer
5. Can opener
6. Measuring cups and spoons
7. Mixing spoon or spatula

FAQ

Q: Can I use any type of lentils?
A: Yep, you can use brown or green lentils as they hold up nice during cooking. Just make sure they are rinsed well.

Q: What do I do if I dont have vegetable broth?
A: You can simply use water instead, but your stew might be a bit less flavorful. Adding a bouillon cube can help to amp up the taste.

Q: How can I adjust the spiciness of this recipe?
A: If you want more heat, you can add extra chili powder or even a diced jalapeno. If its too spicy, just reduce the chili powder or add more corn.

Q: How should I store leftovers?
A: Store any extras in an airtight container in the fridge for up to 3 days. When youre ready to eat it again, reheat it on the stovetop or microwave.

Q: Can I freeze this crock?
A: Sure, this recipe freezes pretty well. Let it cool completely then place in a freezer safe container. Defrost it in the fridge overnight before reheating.

Crock Recipe Substitutions and Variations

For the dried lentils, you can use dried split peas or even canned lentils for a quicker version.
If you dont have red bell pepper, try using green or yellow bell pepper, they work pretty well too.
No tomato paste? Use extra diced tomatoes and cook it down longer to thicken the sauce.
If you’re out of vegetable broth, a chicken broth works fine too, or you can mix water with a bouillon cube.
Not a fan of black beans? Pinto or kidney beans are good substitutes and add a similar texture.

Pro Tips

Pro Tip #1: Try sautéeing the onions and garlic in a bit of oil before you throw everything into the crock pot. It really helps to bring out the flavors and makes the dish taste much richer.

Pro Tip #2: If you like a thicker, heartier stew, mash a few of the black beans with the back of a spoon about 15 minutes before the end of cooking. This will give you a more satisfying texture.

Pro Tip #3: Don’t be scared to adjust the spices at the end of the cook. A little extra salt or a squirt of lime juice when serving can give the chili a nice kick that you might really enjoy.

Pro Tip #4: Consider toasting your spices in a dry pan for just a minute before adding them in to boost their aroma and flavor even more.