High Protein Crockpot Lentil Taco Chili Recipe

Introduction

This High Protein Crockpot Lentil Taco Chili is a hearty and flavorful dish perfect for busy days. Packed with lentils, beans, and vibrant spices, it brings a satisfying, smoky taco twist to your slow cooker. Enjoy it with fresh toppings for a customizable meal everyone will love.

Ingredients

• 1 jalapeño pepper (minced, seeds removed for less heat)
• Salt to taste
• Black pepper to taste
• 1 medium onion (diced into 1/2-inch pieces)
• 1 tsp dried oregano
• 3 cups vegetable broth
• 28 oz crushed tomatoes (San Marzano recommended)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 2 cans black beans (15 oz each, drained and rinsed)
• 0.5 tsp smoked paprika
• 2 cups frozen corn
• 1 cup dry green lentils (dried, not cooked)
• 3 garlic cloves (minced)
• 2 tbsp fresh cilantro (chopped, added at end)
• 1.5 tbsp ground cumin
• 2 tbsp chili powder
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 cup salsa (preferred heat level)
• For the pico de gallo:
• 0.5 lime (juice only)
• 1 jalapeño pepper (minced, seeds removed for milder flavor)
• 1 cup diced white onion (finely diced)
• 0.75 tsp salt
• 2 cups diced roma tomatoes (1/4-inch dice)
• 0.25 cup fresh cilantro (finely chopped)
• Optional toppings:
• Sliced jalapeño peppers
• Sour cream
• Sliced avocado
• Grated cheese
• Crushed tortilla chips

Instructions

1. Step 1: Rinse the dry green lentils under cold water and set aside. Dice the medium onion and white onion separately into ½-inch pieces. Dice the red and green bell peppers into ½-inch pieces. Mince the garlic cloves and jalapeño pepper, removing seeds for less heat. Drain and rinse the black beans.
2. Step 2: Add the diced onions, minced garlic, and minced jalapeño to your 6-quart slow cooker. Pour in the vegetable broth and crushed tomatoes. Stir in the cumin, chili powder, oregano, and smoked paprika until well mixed.
3. Step 3: Add the rinsed lentils, diced red and green bell peppers, black beans, salsa, and frozen corn to the slow cooker. Stir thoroughly to combine and ensure lentils are submerged.
4. Step 4: Cover and cook on HIGH for 5 hours or LOW for 9 to 10 hours, until lentils are tender and flavors meld.
5. Step 5: Once cooked, taste and season with salt and black pepper. Add lime juice and stir well. Fold in fresh cilantro just before serving to keep its bright color and flavor.
6. Step 6: Serve the chili in bowls and offer optional toppings like avocado, sour cream, grated cheese, sliced jalapeños, and crushed tortilla chips for customization.

Tips & Variations

• For a smokier taste, add a chipotle pepper in adobo sauce while cooking.
• Use vegetable broth low in sodium if you want better control over salt levels.
• Swap black beans for kidney beans or pinto beans for a different texture.
• Add diced sweet potatoes for extra sweetness and nutrition.
• Prepare the pico de gallo ahead and refrigerate for up to 2 days for enhanced flavors.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green lentils?

Red lentils cook faster and tend to break down into a mushier texture, so green lentils are preferred here for a firmer bite. If using red lentils, reduce cooking time and check frequently.

Do I need to soak the lentils before cooking in the slow cooker?

No soaking is necessary for green lentils in this recipe. Rinsing them thoroughly is sufficient to remove any debris and ensure even cooking.

High Protein Crockpot Lentil Taco Chili Recipe

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★★★★★

4.9 from 101 reviews

This High Protein Crockpot Lentil Taco Chili is a hearty, flavorful, and nutritious vegetarian chili packed with green lentils, black beans, colorful bell peppers, and a smoky blend of spices. Slow-cooked to perfection, it’s an easy and comforting dish that delivers authentic taco flavors and protein-rich ingredients ideal for a wholesome meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 5 hours on HIGH or 9-10 hours on LOW
• Total Time: 5 hours 20 minutes (HIGH) or up to 10 hours 20 minutes (LOW)
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Chili:

• 1 jalapeño pepper (minced, seeds removed for less heat)
• Salt to taste
• Black pepper to taste
• 1 medium onion (diced into 1/2-inch pieces)
• 1 tsp dried oregano
• 3 cups vegetable broth
• 28 oz crushed tomatoes (preferably San Marzano)
• 1 red bell pepper (diced into 1/2-inch pieces)
• 2 cans black beans (15 oz each, drained and rinsed)
• 0.5 tsp smoked paprika
• 2 cups frozen corn
• 1 cup dry green lentils (dried, not cooked)
• 3 garlic cloves (minced)
• 2 tbsp fresh cilantro (chopped, added at end)
• 1.5 tbsp ground cumin
• 2 tbsp chili powder
• 1 green bell pepper (diced into 1/2-inch pieces)
• 1 cup salsa (preferred heat level)

For the Pico de Gallo:

• 0.5 lime (juice only)
• 1 jalapeño pepper (minced, seeds removed for milder flavor)
• 1 cup diced white onion (finely diced)
• 0.75 tsp salt
• 2 cups diced roma tomatoes (cut into 1/4-inch dice)
• 0.25 cup fresh cilantro (finely chopped)

For Toppings (Optional):

• Sliced jalapeño peppers (for extra heat)
• Sour cream (for creaminess)
• Sliced avocado
• Grated cheese (recommended)
• Crushed tortilla chips (adds crunch)

Instructions

1. Prep the Ingredients: Rinse the dry green lentils under cold water to remove any debris and help them cook evenly. Dice both the medium onion and white onion into 1/2-inch pieces separately. Dice the red and green bell peppers into 1/2-inch pieces. Mince the garlic cloves finely. Mince the jalapeño pepper and remove seeds for less heat. Drain and rinse the black beans. Having all ingredients prepped ensures a smooth cooking process.
2. Combine Aromatics and Liquids: Add the diced onions, minced garlic, and minced jalapeño into your 6-quart slow cooker. Pour in the vegetable broth and crushed tomatoes. Then add ground cumin, chili powder, dried oregano, and smoked paprika. Stir the mixture well to evenly distribute the spices, enhancing flavor without bitterness.
3. Add Main Ingredients: Incorporate the rinsed lentils, diced red and green bell peppers, black beans, salsa, and frozen corn into the slow cooker. Stir thoroughly so the lentils are fully submerged in the liquid and all ingredients are combined evenly.
4. Slow Cook the Chili: Cover the slow cooker and cook on HIGH for 5 hours or on LOW for 9-10 hours. This slow simmer allows the lentils to become tender and flavors to meld beautifully.
5. Season and Finish: After cooking, taste the chili and add salt and black pepper to your liking. Squeeze in the juice of half a lime and stir to brighten the flavors. Fold in fresh chopped cilantro just before serving to preserve its fresh flavor and vibrant color.
6. Prepare and Serve with Toppings: Ladle the chili into bowls and offer optional toppings such as sliced avocado, sour cream, grated cheese, sliced jalapeños, and crushed tortilla chips so guests can customize their bowls. Fresh diced roma tomatoes and extra cilantro make excellent finishing touches.

Notes

• Removing seeds from jalapeños reduces heat for a milder chili; keep seeds if more spice is desired.
• Using San Marzano crushed tomatoes enhances the chili’s flavor with a sweeter, richer tomato taste.
• Slow cooking allows lentils to absorb flavors and become tender without needing pre-soaking.
• Optional toppings can be customized to your preference for texture and spice level.
• For a vegan version, omit sour cream or use a plant-based alternative.
• Ensure the slow cooker is large enough (at least 6-quart) to accommodate ingredients comfortably.

Keywords: high protein, lentil chili, crockpot chili, vegetarian chili, slow cooker recipe, healthy chili, taco chili, black beans, comfort food, easy dinner