Description
A hands-off, slow-cooked vegetarian chili packed with lentils, black beans, and taco spices, perfect for a cozy dinner.
Ingredients
Scale
- 1 cup dried lentils
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups vegetable broth
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime juice
Instructions
- Rinse the lentils and place them in the slow cooker.
- Add black beans, diced tomatoes, chopped onion, minced garlic, and diced bell pepper.
- Pour in the vegetable broth and add taco seasoning.
- Stir to combine, then season with salt and pepper.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Serve with optional toppings like avocado, cilantro, and a squeeze of lime juice.
Notes
Use green or brown lentils for more texture, or red lentils for a creamier result.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg