Hearty Slow Cooker Lentil Taco Chili

$To make this tasty dish, you will need the following: - 1 cup dry green or brown lentils, thoroughly rinsed - 1 medium onion, finely chopped - 2 cloves fresh garlic, minced - 1 medium bell pepper, diced - 1 can (14 oz) fire-roasted diced tomatoes with juices - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 2 cups low-sodium vegetable broth - 2 tablespoons taco seasoning - 1 tablespoon extra virgin olive oil - Salt and freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnishing) - Creamy avocado slices (for topping) - Juicy lime wedges (for an extra zing) If you want to change things up, here are some options: - Lentils: You can use canned lentils for a quicker option. - Canned beans: Swap black beans for pinto or kidney beans. - Taco seasoning: Use homemade spice blends if you prefer control over the flavors. - Vegetable broth: Make your own broth with water and veggies if desired. - Olive oil: You can use coconut oil or avocado oil instead. - Corn: For a lower-carb option, replace corn with diced zucchini or diced carrots. Choosing fresh ingredients makes a big difference in flavor. Here are some tips: - Onions: Look for firm onions with dry, papery skin. Avoid soft spots. - Bell peppers: Pick peppers that feel heavy and have shiny skin. - Garlic: Choose bulbs that are firm and have no soft spots. - Cilantro: Select bright green bunches with no wilting or browning. - Avocados: Go for avocados that yield slightly when pressed. This means they are ripe. Using fresh produce enhances your Slow Cooker Lentil Taco Chili. Enjoy the vibrant flavors! {{ingredient_image_2}} Start by heating a medium skillet on medium heat. Pour in the extra virgin olive oil. When the oil is hot, add the finely chopped onion and diced bell pepper. Cook them for about 5 minutes until they soften and smell great. Next, add the minced garlic and cook for one more minute. The garlic should be fragrant now. In your slow cooker, mix the rinsed lentils, sautéed onion, bell pepper, fire-roasted diced tomatoes with their juices, drained black beans, drained corn, vegetable broth, and taco seasoning. Stir well to combine all the ingredients. Cover the slow cooker with its lid. Set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili is ready when the lentils are tender. If you can, stir the chili occasionally. This helps blend the flavors nicely. After cooking, taste the chili and add salt and freshly ground black pepper to your liking. You will need a slow cooker and a medium skillet for this recipe. The slow cooker does most of the work, making it easy. The skillet helps sauté the vegetables, giving them a tasty base. You can cook your chili on low for 6 to 8 hours or on high for 3 to 4 hours. Choosing low gives the flavors more time to meld. If you’re short on time, the high setting works well too. Just make sure the lentils are tender before serving. To get the best texture for lentils, rinse them well before cooking. This step removes dirt and debris. Use green or brown lentils for this recipe. They hold their shape well during cooking. To avoid mushiness, don’t overcook them. If you follow the cooking times, your lentils will be tender yet firm. One big mistake is not seasoning enough. Taste as you cook, and adjust the salt. Another error is using old lentils. They take longer to cook and may not soften. Avoid cooking on high heat for too long. This can lead to uneven cooking and may ruin the texture. Lastly, don’t skip the sautéing step. It adds flavor to your chili. Toppings can elevate your chili. Fresh cilantro adds brightness. Creamy avocado gives a rich taste. Lime wedges provide a zesty kick. Consider adding cheese for extra creaminess. You can also use crunchy tortilla chips for texture. Try hot sauce if you like heat. Each topping makes the meal more fun and flavorful! Pro Tips Soak the Lentils: For a quicker cooking time, consider soaking the lentils for a couple of hours before adding them to the slow cooker. This can help them cook more evenly and reduce overall cooking time. Enhance the Flavor: Add a splash of apple cider vinegar or a dash of hot sauce to the chili just before serving to brighten the flavors and add a little kick. Leftover Storage: This chili stores well in the refrigerator for up to 5 days, and it also freezes beautifully. Portion it out in airtight containers for easy meals later on. Customize Your Toppings: Feel free to experiment with toppings! Try adding shredded cheese, sour cream, or diced jalapeños for an extra layer of flavor and texture. {{image_4}} You can add many ingredients to make your chili unique. Try adding chopped carrots, zucchini, or spinach for extra nutrition. You can also mix in some spices, like cumin or smoked paprika, to change the flavor. If you want a more savory taste, add a splash of soy sauce or liquid smoke. You can even toss in a handful of chopped fresh herbs, like parsley or oregano, for a fresh touch. If you like heat, you can spice things up! Add diced jalapeños to your chili before cooking. You can also stir in hot sauce after the chili is done. Taste it first, then add more if you want it hotter. For a smoky flavor, try chipotle in adobo sauce. Just remember, start with a little and add more to reach your perfect spice level. You don’t have to use a slow cooker. You can make lentil taco chili on the stovetop. Sauté the onion and bell pepper in a pot. Then add the rest of the ingredients and bring it to a boil. Reduce the heat and let it simmer for about 30 minutes, stirring often. Using an Instant Pot is another great option. After sautéing the onion and bell pepper, add the other ingredients. Seal the lid and cook on high pressure for about 15 minutes. Let it naturally release pressure for 10 minutes before opening the lid. Enjoy the same great flavors in less time! After enjoying your Slow Cooker Lentil Taco Chili, let it cool down first. Once it reaches room temperature, transfer it to an airtight container. This will keep your chili fresh. Store it in the fridge for up to five days. Make sure to label the container with the date. This way, you’ll know when to eat it by. To reheat, you can use the microwave or stove. If using the microwave, place a bowl of chili inside. Heat it for one minute, then stir. Repeat this until it’s warm. If you prefer the stove, pour the chili into a pot. Heat over medium heat until it simmers. Stir often to prevent sticking. Consider adding a splash of vegetable broth for extra moisture. This helps keep the flavor fresh. Freezing is great for long-term storage. Use freezer-safe bags or containers. Portion out the chili to make it easy to thaw later. Remember to leave some space at the top of the container. This allows for expansion as it freezes. Your chili can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it the next day for a quick meal. Enjoy the same delicious flavors as before! Yes, you can use other lentils. Green and brown lentils work best. They hold their shape well during cooking. Red lentils can also be used, but they get mushy. If you choose red lentils, reduce the cooking time. To make this chili low-sodium, use low-sodium vegetable broth. Skip any added salt until the end. You can also use fresh herbs and spices for flavor. This keeps the taste bold without the extra salt. Lentils are packed with nutrients. They are a great source of protein and fiber. This helps keep you full and satisfied. Lentils also provide iron and folate, which are important for health. Eating lentils can improve heart health and aid digestion. They are also low in calories, making them a smart choice for any meal. This blog post shared how to make tasty Slow Cooker Lentil Taco Chili. You learned about key ingredients and substitutes. I included tips for picking fresh produce and explained cooking steps in detail. You also discovered ways to customize your chili and avoid common mistakes. Finally, I gave storage tips for leftovers and answered common questions. Remember, cooking should be fun and flexible. Enjoy exploring new flavors and making this chili your own!$

Hearty Slow Cooker Lentil Taco Chili

A delicious and filling chili made with lentils, beans, and vegetables, perfect for a cozy meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

1 cup dry green or brown lentils, thoroughly rinsed
1 medium onion, finely chopped
2 cloves fresh garlic, minced
1 medium bell pepper, diced
1 can (14 oz) fire-roasted diced tomatoes with juices
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
2 cups low-sodium vegetable broth
2 tablespoons taco seasoning
1 tablespoon extra virgin olive oil
to taste Salt and freshly ground black pepper
to taste Fresh cilantro, chopped
to taste Creamy avocado slices
to taste Juicy lime wedges

Instructions

In a medium skillet over medium heat, pour in the olive oil. Once hot, add the chopped onion and diced bell pepper. Sauté for about 5 minutes, or until they become tender and aromatic. Stir in the minced garlic and continue cooking for an additional minute until the garlic is fragrant.
In your slow cooker, combine the thoroughly rinsed lentils, the sautéed onion and bell pepper mix, the can of fire-roasted diced tomatoes (including juices), the drained black beans, the drained corn, the vegetable broth, and the taco seasoning. Stir the mixture well to ensure all the ingredients are evenly incorporated.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when the lentils are tender. If possible, give the chili a stir occasionally to help blend the flavors.
After cooking, taste the chili and adjust the seasoning with salt and freshly ground black pepper according to your preference.
To serve, ladle the hearty chili into individual bowls. Garnish each bowl with a sprinkle of fresh cilantro, a few slices of creamy avocado, and a squeeze of fresh lime juice for an added touch of flavor.

Notes

This chili pairs wonderfully with tortilla chips or warmed corn tortillas for scooping!

Keyword chili, healthy, slow cooker, taco, vegan