Slow Cooker Crockpot Pumpkin Recipes: Pumpkin Red Lentil Chili

[Barbara G.]

INGREDIENTS:

• 2 15-ounce cans kidney beans, drained
• 2 cups vegetable broth
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 cup dry 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 cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1 teaspoon kosher salt
• Assorted optional toppings such as sour cream, shredded cheddar or gruyere cheese, diced tomatoes, or diced onions.

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.

Source: KitchenTreaty