Slow Cooker Lentil Taco Chili
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (48)

Slow Cooker Lentil Taco Chili

NUTRITION · PER SERVING315M COOK
CAL 23%·PRO 39%
CARBS 75G67% OF CAL
19G FIBER19G SUGAR37G OTHER
FAT 12G25% OF CAL
4G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainamericansoupbeansvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
15M
SODIUM
1628MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.