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A bowl of hearty lentil taco chili topped with avocado and fresh cilantro

High Protein Crockpot Lentil Taco Chili

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 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 sal t
  • 1/4 teaspoon black pepper

Method
 

  1. In a large skillet over medium-high heat, brown the ground protein until fully cooked through; drain any excess fat.
  2. Transfer the cooked meat into a 6-quart or larger slow cooker.
  3. Add the rinsed lentils, black beans, kidney beans, crushed tomatoes, onion, bell pepper, and broth to the slow cooker.
  4. Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
  5. 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.
  6. Taste and adjust salt or pepper seasoning as needed before serving.