My slow cooker has been a lifesaver this fall. Life has been insanely busy, and I haven’t had much time or energy to cook. Being able to come home from work to a meal hot and ready is basically the only thing keeping me from eating take out every night at this point.


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.