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Camellia Brand
a close up of a bowl of slow cooker lentil black bean taco soup

Slow Cooker Lentil & Black Bean Taco Soup

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  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 orange or red bell pepper, diced
  • 1 yellow onion, diced
  • 1 (4-oz.) can diced green chiles
  • 1 cup Camellia Brand Lentils, rinsed and sorted
  • 1 (28oz.) can crushed tomatoes
  • 6 1/2 cups vegetable or chicken broth
  • 2/3 cup Camellia Brand Black Beans, rinsed and sorted
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Freshly ground black pepper, to taste
  • 1 cup frozen corn
  • Optional toppings: chopped cilantro, chopped green onion, sharp Cheddar cheese, plain Greek yogurt
Total time:
8 hours, 10 minutes
Prep time:
10 minutes
Cook time:
8 hours


  1. Heat oil in a large skillet over medium-high heat. Sauté garlic, bell pepper, and onion for 5 minutes, or until onions become translucent. Transfer mixture to slow cooker.
  2. To slow cooker, add diced green chiles, lentils, crushed tomatoes, broth, black beans, chili powder, cumin, oregano, smoked paprika and onion powder. Stir to combine.
  3. Cover and cook 8 hours on low.
  4. Ten minutes before serving, stir in frozen corn and adjust seasonings to taste.
  5. Serve with optional toppings.

Ingredients used in this Recipe

lentils corn black beans cumin Chili Powder smoked paprika