Slow Cooker Lentil Taco Chili (Print Version)
Comforting lentil chili with beans, peppers, and salsa, slow cooked and topped with fresh pico de gallo.
# Ingredients:
→ Chili Base
01 -
1 cup dry green or brown lentils, sorted and rinsed
02 -
1 medium onion, diced
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
1 jalapeño pepper, seeds removed, diced
06 -
3 to 4 garlic cloves, minced
07 -
2 cans (15 ounces each) black beans, drained and rinsed
08 -
1 can (28 ounces) crushed tomatoes
09 -
3 cups vegetable broth
10 -
2 cups frozen corn kernels
11 -
1 cup prepared salsa
12 -
2 tablespoons chili powder
13 -
1.5 tablespoons ground cumin
14 -
1 teaspoon dried oregano
15 -
1/2 teaspoon smoked paprika
16 -
Salt and black pepper, to taste
17 -
2 tablespoons fresh cilantro, chopped
→ Pico de Gallo
18 -
2 cups roma tomatoes, finely diced
19 -
1 cup white onion, finely diced
20 -
1 jalapeño pepper, seeds and stem removed, finely diced
21 -
1/4 to 1/3 cup fresh cilantro, chopped
22 -
Juice of 1/2 lime
23 -
1/2 to 3/4 teaspoon salt
→ Optional Toppings
24 -
Crushed tortilla chips
25 -
Grated cheese
26 -
Sour cream
27 -
Sliced avocado
28 -
Sliced jalapeños
# Steps:
01 -
Pick over dry lentils to remove any debris and rinse thoroughly under cool running water. Dice the onion, green bell pepper, red bell pepper, and jalapeño. Mince the garlic cloves.
02 -
Place the lentils, diced onion, green bell pepper, red bell pepper, diced jalapeño, minced garlic, drained black beans, crushed tomatoes, vegetable broth, frozen corn, salsa, chili powder, ground cumin, dried oregano, smoked paprika, salt, black pepper, and chopped cilantro into a 6-quart slow cooker. Stir thoroughly to combine.
03 -
Secure the slow cooker lid and cook on HIGH for 5 hours or on LOW for 9 to 10 hours, until the lentils are completely tender.
04 -
In a medium bowl, combine finely diced roma tomatoes, white onion, diced jalapeño, chopped cilantro, lime juice, and salt. Mix until well incorporated.
05 -
Ladle the chili into bowls and garnish with pico de gallo, or serve finished chili with optional toppings such as tortilla chips, grated cheese, sour cream, sliced avocado, or additional sliced jalapeños as preferred.
# Notes:
01 -
Cooking on LOW yields a deeper flavor and creamier lentils. Leftovers can be refrigerated for up to 4 days or frozen for future meals.