Description
A simple, hearty vegetarian chili made with lentils, cooked slowly in a slow cooker.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 large onion, chopped
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Instructions
- Place the rinsed lentils, black beans, kidney beans, diced tomatoes, diced tomatoes with green chilies, chopped onion, vegetable broth, taco seasoning, cumin, chili powder, and salt into the slow cooker.
- Stir all ingredients together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Stir the chili before serving.
Notes
- Serve with your favorite toppings like shredded cheese, sour cream, or avocado slices.
- This chili thickens as it cools. Add a little water or broth if you prefer a thinner consistency when reheating.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8
- Sodium: 550
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 20
- Protein: 18
- Cholesterol: 0
Keywords: slow cooker, lentil chili, taco chili, vegetarian, easy dinner, healthy