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Crock-Pot Lentil Taco Chili

A warm and comforting dish that combines hearty lentils, black beans, and vibrant vegetables, seasoned with taco spices for a savory punch.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Chili, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried lentils, rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 packet taco seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by rinsing the lentils under cold water. Chop the onion, bell pepper, and garlic.
  2. In your Crock-Pot, combine the rinsed lentils, black beans, diced tomatoes (with juice), vegetable broth, chopped onion, minced garlic, bell pepper, taco seasoning, salt, and pepper.
  3. Stir all the ingredients together so that the spices and flavors mingle.
Cooking
  1. Secure the lid on your Crock-Pot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  2. After the cooking time, check that the lentils are tender and the flavors have melded beautifully.
Serving
  1. Ladle the chili into bowls and don't forget to top with your favorite toppings, such as avocado, lime, and cilantro.

Notes

For substitutions, feel free to replace black beans with other beans like kidney beans or chickpeas. This dish can be made gluten-free by using gluten-free taco seasoning.