This Slow Cooker Pumpkin Red Lentil Chili is still one of our favorite chilis, so thick and hearty and it just tastes so goooood. So, I thought I’d take some fresh photos and share the recipe again.
INGREDIENTS:
• 2 (15-ounce) cans kidney beans, drained
• 2 cups water or vegetable broth
• 2 (15-ounce) cans fire-roasted diced tomatoes
• 1 cup dry split red lentils
• 1 cup pumpkin puree
• 1 cup chopped yellow onion (about 1/2 a medium onion)
• 1 medium jalapeno pepper, minced (taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing)
• 1 tablespoon cocoa powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon kosher salt
TOPPING OPTIONS:
• Diced tomatoes
• Diced onions
• Sour cream (or vegan sour cream)
• Shredded cheddar or gruyere (if not vegan)
• Toasted pumpkin seeds/pepitas
• Sliced scallions
• Green Tabasco
DIRECTIONS:
1. Add all ingredients to a 3-quart or larger Crock Pot. Stir.
2. Cook on high for 4 – 5 hours or on low for 8 – 10 hours, until lentils are tender, and chili is thick and hearty. Serve with assorted toppings, if desired.
NUTRITION INFORMATION
Yield: 6, Serving Size: 1/6 of recipe
o Amount Per Serving:
o Calories: 285 Calories
o Total Fat: 2g
o Sodium: 671mg
o Carbohydrates: 50.6g
o Fiber: 18.6g
o Sugar: 7.5g
o Protein: 19.1g