Description
Hearty chilli con carne delivers Mexican-inspired comfort straight to your table, combining rich beef, robust spices, and deep flavor profiles. Slow-cooker magic ensures tender meat and seamless blend of ingredients you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 cup dry green or brown lentils
- 2 cans black beans (15 ounces each), drained and rinsed
Vegetables:
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeno pepper
- 3–4 cloves garlic
- 2 cups frozen corn
- 28 ounces (794 grams) canned crushed tomatoes
Seasonings and Liquids:
- 3 cups vegetable broth
- 1 cup salsa
- 2 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro
Instructions
- Thoroughly wash and drain lentils to remove any impurities, ensuring a clean base for the chili.
- Finely dice onion, bell peppers, and jalapeno, then mince garlic to create a flavor-packed vegetable medley.
- Transfer prepared lentils and chopped vegetables into the slow cooker, adding black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa for a robust and hearty foundation.
- Sprinkle in a blend of chili powder, cumin, oregano, smoked paprika, salt, and pepper to infuse the dish with deep, warming spices.
- Secure the slow cooker lid and allow the mixture to simmer on low heat for 6-8 hours or on high heat for 3-4 hours, ensuring lentils become perfectly tender and flavors meld together.
- When cooking is complete, gently fold in freshly chopped cilantro to introduce a bright, herbaceous note.
- Garnish with additional jalapeno slices and cilantro for an extra layer of heat and freshness before serving.
Notes
- Boost protein content by adding quinoa or textured vegetable protein alongside lentils for extra nutrition and texture.
- Customize heat levels by adjusting jalapeno quantity or using milder peppers like poblano for sensitive palates.
- Transform into a meal-prep friendly dish by storing portions in airtight containers for up to 5 days in refrigerator.
- Create gluten-free and vegan version by ensuring all ingredients are certified and using plant-based broth.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 193 kcal
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg