Best Crock Pot Pumpkin Red Lentil Chili Recipes

SLOW-COOKER PUMPKIN CHILI

Slow-Cooker Pumpkin Chili image

Our meatless pumpkin chili recipe is the perfect meal for a cool, fall day. This dish requires almost no prep so you can spend less time in the kitchen and more time having fun with the family. Make our slow-cooker pumpkin chili tonight!

Provided by Pillsbury Kitchens

Categories Side Dish

Time 3h45m

Yield 6

Number Of Ingredients 10

Ingredients

1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) canned pumpkin (not pumpkin pie mix)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2 cups Progresso™ vegetable broth (from 32-oz carton)
1/2 cup chopped onion
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt

Steps:

Spray 5-quart slow cooker with cooking spray.
Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Nutrition Facts : Calories 130, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 8h10m

Number Of Ingredients 13

Ingredients

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
The curry will be a bit thin at first; it thickens up as it sits.
Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving