Ingredients
Scale
- 1 medium onion
- 1 medium jalapeño pepper
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 2 tbsp olive oil
- 3.5 cups vegetable broth
- 15 ounces black beans (canned)
- 15 ounces red beans (canned)
- 3/4 cup salsa
- 1/2 cup light cream cheese (or dairy-free alternative)
Instructions
- Prepare your ingredients by chopping the onion, jalapeño, and bell pepper.
- In a pan over medium heat, sauté the onion in olive oil until translucent. Add jalapeño and bell pepper; cook until softened.
- Transfer vegetables to a crockpot and add vegetable broth, lentils, corn, tomato sauce, black beans, red beans, salsa, and spices.
- Cook on low for 8 hours or high for 4 hours.
- About 30 minutes before serving, stir in cream cheese until melted.
- Serve hot with desired toppings like avocado and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 10mg