CROCK POT PUMPKIN RED LENTIL CHILI

Crock Pot Pumpkin Red Lentil Chili image

This thick, hearty vegetarian pumpkin chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It's the perfect fall chili!

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 20

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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
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
Diced tomatoes
Diced onions
Sour cream (or cashew sour cream)
Shredded cheddar or gruyere (if not vegan)
Toasted pumpkin seeds/pepitas
Sliced scallions
Green Tabasco

Steps:

Add all ingredients to a 3-quart or larger Crock Pot. Stir.
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 Facts : ServingSize 1 /6 of recipe, Calories 285 kcal, Sugar 7.5 g, Sodium 671 mg, Fat 2 g, Carbohydrate 50.6 g, Fiber 18.6 g, Protein 19.1 g