High Protein Crockpot Lentil Taco Chili: The Ultimate Winter Meal Prep
This Crockpot Lentil Taco Chili is the high-protein, hands-off dinner you need this winter. Perfect for meal prep and cozy nights in!
Winter is finally here and your slow cooker is about to become your best friend.
This Crockpot Lentil Taco Chili is the ultimate cozy meal for a snowy night.
It delivers massive protein and bold taco flavors with almost zero effort.
Why This Recipe Is a Winner
This dish is a total game-changer for your weekly routine.
It is perfect for meal prep because it stays fresh for days.
The lentils add amazing texture while keeping the cost very low.
You get a huge batch of food that tastes even better as leftovers.
Simple Method
Making this chili is as easy as it gets for any home cook.
You just brown the meat and dump everything into the pot.
The slow cooker does all the hard work while you go about your day.
It is a set-it-and-forget-it masterpiece that never fails.
Ingredients You’ll Need
This recipe uses simple pantry staples that you probably already have at home.
- 1 lb lean ground turkey or 90/10 ground beef
- 1.5 cups dried brown lentils, rinsed and sorted
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 large yellow onion, finely diced
- 1 bell pepper, diced
- 3 cups low-sodium chicken or vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step
- In a large skillet, brown the ground protein until fully cooked through.
- Drain any excess fat from the meat.
- Transfer the cooked meat into a 6-quart or larger slow cooker.
- Add the lentils, beans, tomatoes, onion, bell pepper, and broth to the pot.
- Stir in all the spices until everything is well combined.
- Cover and cook on Low for 7 to 8 hours.
- Taste and adjust salt or pepper before serving.
Best Ways to Enjoy It
Serve this hot in a big bowl for the ultimate comfort food vibe.
Top it with fresh avocado, Greek yogurt, and a squeeze of lime juice.
It also pairs perfectly with a side of crispy tortilla chips.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for five days.
This chili is also very freezer-friendly for long-term storage.
Reheat it on the stove or in the microwave for a quick lunch.
Recipe Tips
- Always rinse your lentils to remove any dust or debris.
- Use low-sodium broth to control the saltiness of the dish.
- Brown the meat well to get the best flavor in the chili.
- Don’t skip the lime juice at the end for a bright finish.
- If the chili is too thick, add a splash more broth.
- Let it sit for 10 minutes before serving to thicken up.
Ways to Switch It Up
- Make it vegetarian by using extra beans instead of meat.
- Add diced jalapeños if you want some extra heat.
- Stir in some fresh spinach at the very end for more greens.
FAQs
Do I need to soak the lentils?
No, brown lentils do not need to be soaked before slow cooking.
Can I cook this on high?
Yes, you can cook it on high for 3 to 4 hours instead.
You are going to love how easy and delicious this chili is!
— Jasmine
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground protein until fully cooked through; drain any excess fat.
- Transfer the cooked meat into a 6-quart or larger slow cooker.
- Add the rinsed lentils, black beans, kidney beans, crushed tomatoes, onion, bell pepper, and broth to the slow cooker.
- Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Cover and cook on the Low setting for 7 to 8 hours, or on the High setting for 3 to 4 hours, until the lentils are tender and have absorbed most of the liquid.
- Taste and adjust salt or pepper seasoning as needed before serving.
