Chunky Crock-Pot Lentil Taco Chili

I’ve been making this chili for years, and it never gets old. When the weather starts to cool down, I find myself craving something warm and filling that doesn’t require me to stand over the stove for hours. That’s where my trusty crock-pot comes in handy.

This lentil taco chili has become my go-to recipe when I need dinner sorted but have a million other things on my plate. I can throw everything in the slow cooker before I start my workday, and by evening, the whole house smells amazing. The kids love it because it tastes like tacos, and I love it because it’s packed with protein and actually good for us.

Want something hearty that won’t leave you feeling heavy? Need a meal that works for busy weeknights? This recipe checks all those boxes. Plus, it makes enough for leftovers, which means tomorrow’s lunch is already taken care of.

What Kind of Lentils Should I Use?

For this taco chili, you’ll want to stick with either green or brown lentils since they hold their shape well during the long cooking process. Green lentils tend to be a bit firmer and have a slightly peppery flavor, while brown lentils are milder and break down just a touch more, which can help thicken your chili naturally. Red lentils might seem tempting, but they cook much faster and will turn mushy in the slow cooker, so save those for quicker recipes. Make sure to rinse your dry lentils before adding them to the pot to remove any debris, and don’t worry about soaking them ahead of time – they’ll cook perfectly in the crock-pot as-is.

Options for Substitutions

This flexible chili recipe works great with several swaps if you need to make some changes:

• Green or brown lentils: Red lentils can work, but they’ll break down more and create a thicker, less chunky texture. If using red lentils, reduce cooking time by about 30 minutes and add them later in the process.
• Black beans: Feel free to use pinto beans, kidney beans, or navy beans instead. You can also use one can of black beans and one can of another variety for more color and texture.
• Bell peppers: Any color bell pepper works fine, or you can use poblano peppers for a bit more heat. Frozen bell pepper strips are also okay – just add them directly without thawing.
• Vegetable broth: Chicken broth works if you’re not keeping it vegetarian, or you can use water with an extra bouillon cube or two for more flavor.
• Salsa: If you’re out of salsa, use an extra can of diced tomatoes with a pinch of lime juice and some extra cumin and chili powder to make up for the lost flavor.
• Smoked paprika: Regular paprika works fine, though you’ll miss that smoky depth. A tiny pinch of chipotle powder can add that smokiness back.
• Fresh cilantro: If cilantro isn’t your thing, try fresh parsley or just skip the fresh herbs altogether – the chili will still taste great.

Watch Out for These Mistakes While Cooking

The biggest mistake with lentil chili is not rinsing your dry lentils before adding them to the slow cooker, which can leave you with a gritty texture and cloudy broth – always give them a quick rinse and pick through for any stones or debris. Don’t add salt or acidic ingredients like tomatoes too early in the cooking process, as this can prevent the lentils from softening properly and leave them tough even after hours of cooking. Another common error is opening the lid too frequently to check on progress, which releases heat and can add an extra hour to your cooking time – trust the process and let your slow cooker do its work. For the best flavor, sauté your onions, peppers, and garlic in a pan before adding them to the crock-pot, as this extra step builds a deeper flavor base that makes all the difference in your final dish.

What to Serve With Lentil Taco Chili?

This hearty chili is perfect on its own, but I love serving it over a bed of fluffy rice or with warm cornbread on the side for extra comfort. You can also turn it into a fun taco bar by setting out soft flour tortillas, hard taco shells, and all the fixings like shredded cheese, sour cream, and sliced avocado so everyone can build their own. For a lighter option, try spooning the chili over baked sweet potatoes or serving it alongside a simple mixed greens salad with lime vinaigrette. Don’t forget to put out some crushed tortilla chips for that satisfying crunch that makes every bite even better!

Storage Instructions

Refrigerate: This hearty chili gets even better after a day or two in the fridge! Store it in airtight containers for up to 5 days. The flavors really meld together nicely, making your leftovers taste amazing. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: Lentil chili freezes like a dream and is perfect for meal prep. Let it cool completely, then freeze in freezer-safe containers or bags for up to 3 months. I recommend freezing it in family-sized portions or single servings depending on your needs.

Warm Up: To enjoy your chili again, thaw it overnight in the fridge if frozen, then warm it up on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions on medium power. Add a splash of broth or water if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 70-80 g
• Fat: 16-22 g
• Carbohydrates: 330-370 g

Ingredients

For the chili:

• 1 cup uncooked green or brown lentils
• 1 medium white or yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 1 jalapeño pepper (add more for serving, if preferred)
• 3 to 4 garlic cloves
• 2 cans (15 oz each) black beans, drained and rinsed
• 28 oz can crushed tomatoes
• 3 cups vegetable broth
• 2 cups frozen corn kernels
• 1 cup salsa of your choice
• 2 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh cilantro (save more for serving, if desired)

For the fresh salsa (pico de gallo):

• 2 cups diced roma (plum) tomatoes
• 1 cup diced white onion
• 1 jalapeño pepper, seeds and stem removed
• 1/4 to 1/3 cup chopped fresh cilantro
• Juice from 1/2 lime
• 1/2 to 3/4 tsp salt (or to taste)

For serving and garnish:

• Crushed tortilla chips
• Shredded cheese (omit for vegan)
• Sour cream (vegan or regular)
• Sliced avocado
• Extra jalapeño, sliced or chopped

Step 1: Sort and Rinse the Lentils

• 1 cup uncooked green or brown lentils

Begin by picking over the lentils to remove any debris or broken pieces.

Transfer the lentils to a fine mesh colander or sieve and rinse them thoroughly under cold water.

Set aside while you prepare the other ingredients.

Step 2: Prepare the Vegetables and Aromatics

• 1 medium white or yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 1 jalapeño pepper (add more for serving, if preferred)
• 3 to 4 garlic cloves

Peel and dice the onion.

Remove the stems and seeds from the green bell pepper, red bell pepper, and jalapeño pepper (reserving an extra for serving, if desired), then dice them.

Peel the garlic cloves and mince them finely.

Also measure out all the remaining chili ingredients so you’re ready to assemble everything easily.

Step 3: Combine Ingredients in the Slow Cooker

• rinsed lentils from Step 1
• diced onion from Step 2
• diced green bell pepper from Step 2
• diced red bell pepper from Step 2
• diced jalapeño pepper from Step 2
• minced garlic from Step 2
• 2 cans (15 oz each) black beans, drained and rinsed
• 28 oz can crushed tomatoes
• 3 cups vegetable broth
• 2 cups frozen corn kernels
• 1 cup salsa of your choice
• 2 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• salt and black pepper, to taste

Add the rinsed lentils from Step 1, diced vegetables and aromatics from Step 2, black beans, crushed tomatoes, vegetable broth, frozen corn, salsa, chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper to a 6-quart slow cooker.

Stir all the ingredients together to combine well.

Secure the lid and set the slow cooker to HIGH for 5 hours or LOW for 9-10 hours, until the lentils are tender and the chili is thick and hearty.

I like to use a spicy salsa for an extra kick, or you can add a pinch of cayenne if you enjoy more heat!

Step 4: Prepare the Fresh Pico de Gallo

• 2 cups diced roma (plum) tomatoes
• 1 cup diced white onion
• 1 jalapeño pepper, seeds and stem removed
• 1/4 to 1/3 cup chopped fresh cilantro
• juice from 1/2 lime
• 1/2 to 3/4 tsp salt (or to taste)

While the chili cooks, prepare a fresh pico de gallo.

Dice the roma tomatoes, finely chop the white onion and jalapeño pepper (with seeds and stem removed), and roughly chop the fresh cilantro.

Combine the tomatoes, onion, jalapeño, and cilantro in a bowl.

Squeeze in the juice of half a lime and season generously with salt.

Mix everything well.

This fresh topping adds a bright, zesty finish over the hearty chili.

Step 5: Finish and Serve the Lentil Chili

• fresh pico de gallo from Step 4
• 2 tbsp chopped fresh cilantro (save more for serving, if desired)
• crushed tortilla chips
• shredded cheese (omit for vegan)
• sour cream (vegan or regular)
• sliced avocado
• extra jalapeño, sliced or chopped

Once the chili is cooked and the lentils are tender, give it a good stir and adjust seasoning as needed.

Serve the chili hot, topped with a generous spoonful of fresh pico de gallo from Step 4, a sprinkle of chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, sliced avocado, and extra jalapeño if desired.

I always make sure to scoop plenty of pico de gallo and crunchy chips on mine for added flavor and texture.

Enjoy your chili with rice, cornbread, or just as it is!

Chunky Crock-Pot Lentil Taco Chili

Delicious Chunky Crock-Pot Lentil Taco Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 36 minutes mins

Cook Time 5 hours hrs 14 minutes mins

Total Time 7 hours hrs 50 minutes mins

Servings 4

Calories 1800 kcal

Ingredients

  

For the chili:

• 1 cup uncooked green or brown lentils
• 1 medium white or yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 1 jalapeño pepper (add more for serving, if preferred)
• 3 to 4 garlic cloves
• 2 cans (15 oz each) black beans, drained and rinsed
• 28 oz can crushed tomatoes
• 3 cups vegetable broth
• 2 cups frozen corn kernels
• 1 cup salsa of your choice
• 2 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• salt and black pepper, to taste
• 2 tbsp chopped fresh cilantro (save more for serving, if desired)

For the fresh salsa (pico de gallo):

• 2 cups diced roma (plum) tomatoes
• 1 cup diced white onion
• 1 jalapeño pepper, seeds and stem removed
• 1/4 to 1/3 cup chopped fresh cilantro
• juice from 1/2 lime
• 1/2 to 3/4 tsp salt (or to taste)

For serving and garnish:

• crushed tortilla chips
• shredded cheese (omit for vegan)
• sour cream (vegan or regular)
• sliced avocado
• extra jalapeño, sliced or chopped

Instructions

 

• Begin by picking over the lentils to remove any debris or broken pieces. Transfer the lentils to a fine mesh colander or sieve and rinse them thoroughly under cold water. Set aside while you prepare the other ingredients.
• Peel and dice the onion. Remove the stems and seeds from the green bell pepper, red bell pepper, and jalapeño pepper (reserving an extra for serving, if desired), then dice them. Peel the garlic cloves and mince them finely. Also measure out all the remaining chili ingredients so you're ready to assemble everything easily.
• Add the rinsed lentils from Step 1, diced vegetables and aromatics from Step 2, black beans, crushed tomatoes, vegetable broth, frozen corn, salsa, chili powder, ground cumin, dried oregano, smoked paprika, salt, and black pepper to a 6-quart slow cooker. Stir all the ingredients together to combine well. Secure the lid and set the slow cooker to HIGH for 5 hours or LOW for 9-10 hours, until the lentils are tender and the chili is thick and hearty. I like to use a spicy salsa for an extra kick, or you can add a pinch of cayenne if you enjoy more heat!
• While the chili cooks, prepare a fresh pico de gallo. Dice the roma tomatoes, finely chop the white onion and jalapeño pepper (with seeds and stem removed), and roughly chop the fresh cilantro. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl. Squeeze in the juice of half a lime and season generously with salt. Mix everything well. This fresh topping adds a bright, zesty finish over the hearty chili.
• Once the chili is cooked and the lentils are tender, give it a good stir and adjust seasoning as needed. Serve the chili hot, topped with a generous spoonful of fresh pico de gallo from Step 4, a sprinkle of chopped fresh cilantro, crushed tortilla chips, shredded cheese, sour cream, sliced avocado, and extra jalapeño if desired. I always make sure to scoop plenty of pico de gallo and crunchy chips on mine for added flavor and texture. Enjoy your chili with rice, cornbread, or just as it is!