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Lentil and Pumpkin Chili

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

Ingredients

  • 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

Preparation

  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.

 

 
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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.