Description
This slow cooker lentil taco chili is a delicious, hands-off meal that’s packed with plant-based protein and bold taco flavors. Perfect for busy days, this healthy chili requires just 10 minutes of prep before the slow cooker does all the work. Enjoy a hearty, satisfying dinner with minimal effort.
Ingredients
- 1 cup dry lentils, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (with juices)
- 1 can corn kernels, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade equivalent)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Add olive oil to the slow cooker. Combine lentils, black beans, diced tomatoes (with juices), corn, onion, garlic, taco seasoning, cumin, smoked paprika, and vegetable broth in the slow cooker.
- Stir everything together to combine well.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until lentils are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
You can customize this chili by adding your favorite taco toppings, such as avocado, vegan cheese, or crushed tortilla chips. It also freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low) or 3 hours (on high)
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 700mg