Description
A hearty and flavorful vegetarian chili made with lentils, beans, and taco seasoning in a slow cooker.
Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Add all ingredients to a slow cooker.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir before serving.
- Top with your favorite toppings like avocado, cheese, or sour cream.
Notes
- For a thicker chili, mash a few beans before serving.
- Adjust spices to taste.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg