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High Protein Crockpot Lentil Taco Chili

High Protein Crockpot Lentil Taco Chili for Cozy Nights

Discover the warmth of High Protein Crockpot Lentil Taco Chili, a nutritious vegetarian dish packed with protein and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 1 cup dry green lentils Use brown lentils if unavailable; red/yellow can become mushy.
  • 3 cups vegetable broth Substitute with low-sodium broth for a healthier version.
  • 28 oz crushed tomatoes Opt for San Marzano for a richer flavor.
  • 2 cans black beans 15 oz each, drained and rinsed; can substitute with pinto beans.
  • 2 cups frozen corn Use fresh corn when in season for added crunch.
  • 1 medium onion Diced into ½-inch pieces; can substitute with shallots.
  • 1 each jalapeño pepper Minced, seeds removed for less heat.
  • 1 each red bell pepper Diced into ½-inch pieces; can use green or yellow varieties.
  • 1 each green bell pepper Diced into ½-inch pieces; substitute with any bell pepper variety.
  • 3 cloves garlic Minced.
  • 1.5 tbsp ground cumin Feel free to add more for a stronger flavor.
  • 2 tbsp chili powder Adjust for desired spiciness.
  • 1 tsp dried oregano Can replace with Italian seasoning.
  • 0.5 tsp smoked paprika Substitute with regular paprika if unavailable.
  • 1 cup salsa Your preferred heat level.
  • 2 tbsp fresh cilantro Chopped, added at end; use parsley for a milder flavor.
Optional Toppings
  • sliced avocado Adds creaminess and healthy fats.
  • grated cheese Try cheddar or a Mexican blend.
  • sour cream Provides a cooling counterpart to the spices.
  • crushed tortilla chips For a satisfying crunch.
  • fresh diced roma tomatoes Enhance freshness and texture.

Equipment

  • 6-quart slow cooker

Method
 

Step‑by‑Step Instructions
  1. Rinse 1 cup of dry green lentils under cold water to remove debris. Set aside in a colander.
  2. Dice one medium onion and two bell peppers (red and green) into ½-inch pieces, and mince three cloves of garlic along with one jalapeño pepper.
  3. In a 6-quart slow cooker, add the diced onion, minced garlic, and jalapeño pepper. Stir these aromatic ingredients together.
  4. Pour in 3 cups of vegetable broth and 28 oz of crushed tomatoes. Add spices: 1.5 tbsp ground cumin, 2 tbsp chili powder, 1 tsp dried oregano, and 0.5 tsp smoked paprika. Stir well.
  5. Incorporate the rinsed lentils, followed by two cans of black beans, 1 cup of salsa, and 2 cups of frozen corn. Ensure lentils are fully submerged.
  6. Cover and cook on HIGH for about 5 hours, or on LOW for 9-10 hours. Avoid lifting the lid while it cooks.
  7. Once cooking is complete, stir the chili. Season with salt and pepper, and add a squeeze of fresh lime juice and 2 tbsp of chopped fresh cilantro.
  8. Ladle the chili into bowls and let everyone choose their optional toppings.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 55gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 15gSugar: 6gVitamin A: 15IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Rinse lentils well to prevent grit; avoid lifting the lid during cooking for optimal results.

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