Slow Cooker Lentil and Pumpkin Chili


Lentil and Pumpkin Chili

Serves 8 
Prep Time: 10 minutes; Total Time: 4 hours 10  minutes


  • 1 can (15.9 ounce) Black Beans, rinsed and drained
  • 1 can (15.9 ounce) Pinto Beans, rinsed and drained
  • 1 can (15.9 ounce) Fire Roasted Tomatoes with Green Chiles
  • 1 can (15.9 ounce) Pumpkin
  • 2 cups Water
  • 1 cup Lentils
  • 1 Onion, minced
  • 1 Green Bell Pepper, finely diced
  • 1 Carrot, peeled and finely diced
  • 2 Garlic Cloves, minced
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Ground Chipotle Chile Pepper


  1. Line slow cooker with 1 Reynolds Slow Cooker Liner. Fit the liner snugly against the bottom and sides of the bowl; pull the top of the liner of the sides of the bowl.
  2. Combine all ingredients in the slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours.
  3. Carefully remove lid; serve.


This post was sponsored by Reynold’s Slow Cooker Liners. I was compensated for my time creating this recipe, however all opinions are my own.


  1. You KNOW I’m giving myself for giving my slow cooker away right now. you just know it.

  2. 1) I have slow cooker liners, but I regularly forget to use them. My slow cooker is black as well and I totally sympathize with your plight. It’s so hard to get clean!

    2) I make chili fairly regularly, but I never think to put it on baked potatoes for some reason. Thanks for the inspiration; definitely doing so soon!

  3. As the weather gets colder, I can definitely use a few more warm, fiber-rich meals like this one to add to my recipe repertoire. Thanks for the inspiration!

  4. I’ve been wanting to make a pumpkin chili, but I knew my husband wouldn’t go for it. This is perfect to take with me to work for lunch! Thanks!

  5. This looks so delicious! My husband and I are both vegan so this would be perfect for work lunches. Do you think I could cook this on the stove instead of a slow cooker? My slow cooker is too small :-(

    • Lauren Keating says:

      Sure! There’s no reason that it can’t be made on stovetop, but you may have to make some adjustments to ensure that the lentils cook. I’d probably cook them separately from everything else and add them in once they’re already soft just to be safe.

  6. You could add just a little low-sodium chicken broth to prevent the breasts drying out.

    The Beanery was the actually the first true forerunner for slow
    cookers. In a lot of cases, the best types of meat to
    make use of in slow cooking are often the less costly cuts because the greater fat content means
    that the meat becomes beautifully tender throughout the duration of cooking.

  7. I made this on a snow day and it was beyond awesome! Didn’t have the tomatoes with green chilies so I used a can of chopped green chilies and near the end of cooking threw in halved grape tomatoes and a can of corn.
    Served this over baked potatoes with sour cream. I think the texture of lentils help you forget there is no meat in this. It’s definitely hearty and doesn’t seem “vegetarian” to me although I have to confess I used chicken broth instead of the water.

    My husband & I loved this and I put it on file for a definite future repeat. Thank you for the recipe.

  8. You really shouldn’t support wasteful products such at the slow-cooker liners. The LAST thing we need to do is make more garbage. Elbow grease people!


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