Description
How to make hearty crockpot lentil taco chili with black beans and warming spices that delivers 18g protein per bowl for cozy comfort food.
Ingredients
Scale
Base Ingredients
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 cup dried green lentils, rinsed
Protein Builders
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
Liquid Base
- 1 can (28 oz) crushed tomatoes
- 3 cups low-sodium vegetable broth
- 1 can (4 oz) diced green chiles
Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Prep Vegetables: Heat olive oil in a large skillet over medium heat. Sauté diced onion, bell pepper, and garlic for 5-6 minutes until softened and fragrant. This step builds crucial flavor foundation.
- Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant. The spices should smell aromatic and toasted, not burned.
- Transfer Everything: Add the sautéed mixture to your crockpot along with lentils, all three types of beans, crushed tomatoes, vegetable broth, and green chiles. Stir to combine thoroughly.
- Season Base: Add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well to distribute seasonings evenly. You’ll adjust seasoning at the end, so don’t oversalt now.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. The lentils should be tender and the flavors melded together beautifully.
- Final Seasoning: Taste and adjust salt, pepper, and spices as needed. The chili should be thick and hearty. If too thin, cook uncovered for 30 minutes more.
- Serve Hot: Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, avocado, or cilantro. Serve with warm cornbread or tortilla chips for perfect comfort.
Notes
- Rinse lentils and beans thoroughly before adding to prevent cloudy, gritty texture.
- Chili tastes even better the next day as flavors continue to develop and meld together.
- Freeze individual portions in mason jars for quick weeknight meals up to 3 months.
- Adjust spice levels gradually since you can always add more but can’t take it away.
- If chili seems too thick, thin with additional vegetable broth or water as needed.
- Top with Greek yogurt instead of sour cream for extra protein boost per serving.
Allergy Information: None
Nutrition
- Calories: 285 calories
- Fat: 4g
- Carbohydrates: 48g
- Protein: 18g