If you have never had tinga, it is a traditional Mexican chicken dish that is made by slow cooking chicken in tomatoes, onions, and usually some spice. It's normally used to stuff tamales, enchiladas, tacos, and other delicious dishes but it can be hard to find a vegetarian substitute. After playing around with lots of combinations, this vegetarian tinga recipe using carrots, diced cauliflower, and lentils has become my go-to Mexican filling. The lentils add protein and substance while the carrots and cauliflower add some delicious sweetness and earthiness to the dish. Make up a big batch since it freezes well and can work as a filling for all your favorite Mexican dishes.
Slow Cooker Vegetarian Tinga
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- 8 U carrots, grated
- 1.25 cups dry lentils
- 1 U cauliflower, diced
- 1/2 U large onion, minced
- 4 U cloves garlic, minced
- 4 cups vegetable broth
- 1.5 cups diced tomatoes with green chilies (like Rotel)
- 3 tbsp. chipotles in adobo sauce (diced, use only the adobo sauce for less spicy)
- 1/2 tsp. salt
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Combine everything in the slow cooker. Stir together.
Cook on low for 7-8 hours. Drain any extra cooking liquid if there is too much liquid.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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