Easy Slow Cooker Chilli Con Carne Recipe
This Easy Slow Cooker Chili Con Carne recipe features rich flavors from black beans, lentils, and a medley of fresh vegetables. With ingredients like crushed tomatoes, jalapeños, and cumin, this vegetarian chili is both satisfying and simple to make. Just prep your ingredients, combine them in a slow cooker, and let the flavors meld together. Ideal for meal prepping or a comforting dinner on a cold day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
- 1 cup dry green or brown lentils
- 1 medium onion (white or yellow)
- 1 green bell pepper
- 1 red bell pepper
- 1 jalapeño pepper
- 3-4 cloves garlic
- 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
- 2 TBSP chili powder
- 1.5 TBSP ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 TBSP fresh chopped cilantro
Instructions
- Rinse and drain the lentils.
- Chop the onion, bell peppers, jalapeño, and garlic.
- In a slow cooker, combine lentils, chopped vegetables, black beans, crushed tomatoes, vegetable broth, frozen corn, and salsa.
- Stir in chili powder, cumin, oregano, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
- Stir in chopped cilantro before serving.
- Top with extra jalapeño slices and cilantro if desired.
Notes
- Adjust the spice level by adding more or less jalapeño.
- This recipe can be frozen for easy future meals.
- Serve with rice, tortillas, or cornbread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg