Peas and Crayons· by Jenn Laughlin - Peas and Crayons★ 5.0 (48)

Slow Cooker Lentil Taco Chili

Name: Slow Cooker Lentil Taco Chili
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 cup dry green or brown lentils; 1 medium onion ((white or yellow)); 1 green bell pepper; 1 red bell pepper; 1 jalapeño pepper ((plus 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 ((choose your favorite!)); 2 TBSP chili powder; 1.5 TBSP ground cumin; 1 tsp dried oregano; ½ tsp smoked paprika; salt and pepper (to taste); 2 TBSP fresh chopped cilantro (plus extra for topping, to taste); 2 cups finely diced roma tomatoes ((plum tomatoes)); 1 cup finely diced white onion; 1 jalapeño ((seeds/stem removed)); ¼-⅓ cup fresh chopped cilantro; ½ lime (, juiced); ½-¾ tsp salt (or season to taste); crushed tortilla chips; grated cheese ((skip for vegan)); sour cream ((vegan or regular)); sliced avocado; sliced or diced jalapeño peppers

Nutrition Facts

Per serving · recipe makes 8 · 5h 15m total

Servings

Calories

20% of a 2,000 cal day

393KCAL

Protein

19g39% DV

% DAILY VALUE

Total Fat8g

10%

Saturated1g

Unsaturated7g

—

Total Carbs69g

25%

Fiber17g

61%

Total Sugars13g

—

incl. Added Sugars0g

Starch39g

—

Sodium1234mg

54%

% Daily Value is based on a 2,000 calorie day.

A vegetarian slow cooker chili made with lentils, black beans, and taco spices. Hearty, warming, and topped with cheese, sour cream, or avocado for a complete meal.

Ingredients

8 SERVINGS

1 cupdry green lentils — or dry brown lentils
1medium onion — or medium onion
1green bell pepper
1red bell pepper
1jalapeño pepper
3–4garlic
30 ozblack beans — canned, drained, rinsed, 2 cans
28 ozcanned crushed tomatoes
3 cupsvegetable broth
2 cupsfrozen corn
1 cupsalsa
2 tbspchili powder
1½ tbspground cumin
1 tspdried oregano
½ tspsmoked paprika
salt and pepper — to taste
2 tbspfresh chopped cilantro
2 cupsroma tomatoes (plum tomatoes) — finely diced
1 cupwhite onion — finely diced
1jalapeño
¼–⅓ cupfresh chopped cilantro
½lime — juiced
½–¾ tspsalt
tortilla chips — crushed
grated cheese — optional
vegan sour cream — or regular sour cream
sliced avocado
jalapeño peppers — sliced or diced

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Nutrition uses 8 ordinary servings for this batch; the source listed 6.

Method

5h 15m total

Read the method on Peas and CrayonsJenn Laughlin - Peas and Crayons’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainamericansoupbeansvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe