Ingredients
Scale
- 1 medium Onion
- 2 tbsp Olive Oil
- 3.5 cups Vegetable Broth
- 1 medium Jalapeño Pepper
- 1 cup Corn
- 3/4 cup Dried Red Lentils
- 15 ounces Tomato Sauce
- 1 medium Bell Pepper (any color)
- 3/4 cup Salsa
- 15 ounces Black Beans
- 15 ounces Red Beans
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1/2 cup Light Cream Cheese (or dairy-free alternative)
- Salt (to taste)
- Pepper (to taste)
- Crushed Tortilla Chips (for topping)
- Sliced Avocado (for topping)
- Sour Cream (for topping)
- Diced Jalapeños (for topping)
- Chopped Red Onion (for topping)
- Shredded Cheese (for topping)
- Fresh Cilantro (for topping)
Instructions
- Prepare your ingredients by washing and chopping the onion, jalapeño pepper, and bell pepper.
- In a pan over medium heat, add olive oil and sauté diced onions until translucent; stir in jalapeño pepper until fragrant.
- In your Crockpot, combine sautéed onions and jalapeños with vegetable broth, corn, lentils, tomato sauce, bell pepper, salsa, black beans, red beans, smoked paprika, garlic powder, cumin, and cayenne pepper. Mix well.
- Cover and cook on low for about 8 hours or until lentils are tender.
- In the last 30 minutes of cooking, stir in light cream cheese until melted and combined.
- Serve hot in bowls topped with crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheese, and fresh cilantro as desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 10mg