SLOW COOKER PUMPKIN RED LENTIL CHILI

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