Ingredients
Chili Base:
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow), diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced (plus extra for topping, if desired)
- 3-4 cloves garlic, finely minced
- 2 cans black beans (15 oz each), drained and rinsed
- 28 oz canned crushed tomatoes
- 3 cups vegetable broth
- 2 cups frozen corn
- 1 cup salsa (choose your favorite)
- 2 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Pico de Gallo Topping:
- 2 cups finely diced roma (plum) tomatoes
- 1 cup finely diced white onion
- 1 jalapeño, seeds and stem removed, finely diced
- ¼ to ⅓ cup fresh chopped cilantro
- ½ lime, juiced
- ½ to ¾ teaspoon salt (or to taste)
Additional Toppings:
- Crushed tortilla chips
- Grated cheese (optional, skip for vegan)
- Sour cream (vegan or regular)
- Sliced avocado
- Sliced or diced jalapeño peppers
- Fresh chopped cilantro (optional)
Instructions
- Prepare Lentils: Pick over the lentils, removing any broken pieces or small stones. Rinse them thoroughly using a fine mesh colander or sieve.
- Chop Vegetables: Peel and dice the onion. Remove stems and seeds from the bell peppers and jalapeño, then dice them. Peel and finely mince the garlic. Measure out the remaining ingredients, including beans, corn, tomatoes, broth, salsa, and spices.
- Assemble Slow Cooker: In a 6-quart slow cooker, combine the chopped onion, bell peppers, jalapeño, garlic, black beans, corn, crushed tomatoes, vegetable broth, salsa, chili powder, cumin, oregano, smoked paprika, lentils, salt, and pepper. Stir well to mix all ingredients evenly. Secure the lid.
- Adjust Spice Level: To make the chili spicier, add extra diced jalapeños on top, use a spicy salsa variety instead of mild, and optionally include ground cayenne pepper to your desired heat level.
- Cook: Set your slow cooker to HIGH and cook for about 5 hours, or set to LOW and cook for 9-10 hours, until the lentils are tender and cooked through.
- Prepare Pico de Gallo: While the chili cooks, finely chop roma tomatoes, white onion, and jalapeño. Combine these with fresh cilantro, lime juice, and salt. Stir to mix and let the flavors meld.
- Serve: Spoon the chili into bowls and top with crushed tortilla chips and a generous dollop of fresh pico de gallo. Add any additional toppings such as grated cheese, sour cream, sliced avocado, extra jalapeños, and cilantro as desired. This chili pairs wonderfully with rice or cornbread, or enjoyed on its own.
Notes
- This recipe is designed for a 6-quart slow cooker; cooking times may vary for different sizes.
- Adjust the amount of jalapeño and spices to suit your heat preference.
- Feel free to substitute vegetable broth with water if desired.
- For a vegan version, omit cheese and use vegan sour cream.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Crushing broken tortilla chips adds a nice texture contrast and helps reduce waste.
- Pico de gallo is optional but adds a fresh, zesty topping that complements the chili perfectly.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Vegan
