Slow Cooker Lentil and Pumpkin Chili
Ingredients
Instructions
Nutrition Information
Amount Per Serving Calories 306 Total Fat 2g Saturated Fat 0g Cholesterol 0mg Sodium 815mg Fiber 18g Sugar 8g Protein 18g
First I doubled the traditional chili powder and cut back on the chipotle powder, which is much spicier. I also made the chipotle powder optional, although I do love the spicy, smokey flavor it adds. If you choose to leave it out, I recommend having some Chipotle Tabasco on hand so everyone can customize their bowl.
I also swapped the water for vegetable broth and increased the amount. This adds more flavor and results in a vegetarian chili that isn’t as thick as my original recipe was.
Oh, and I took new pictures. Because my photography skills have definitely improved over the years. You can still see the original photos at the end of this post!
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 hot and ready meal is basically the only thing keeping me from eating take out every night.
You guys have to try this slow cooker chili recipe! The lentils give the stew a nice, meaty flavor and the pumpkin adds a touch of sweetness and really thickens everything up. It’s warm and cozy and perfect for fall. (Make sure you use 100% pure pumpkin and not pumpkin pie filling, which is sweetened and has all sorts of spices in it. If you can’t find it in the baking aisle, look by the dog food. I know that sounds insane, but apparently that’s where our local Whole Foods keeps it when it isn’t pumpkin pie season. I never would have found it if I didn’t ask!)
In addition to a simple, no fuss dinner this slow cooker lentil and pumpkin chili is great for football season – and we all know how hard it is to find healthy tailgating recipes, right? I love this chili tucked inside a baked potato and topped with a little cheese or sour cream (accidental bonus: it even looks like a football served this way) but it’s also great on top of a hot dog or as the base for some epic sheet pan nachos.
Slow Cooker Lentil and Pumpkin Chili
Prep Time: 10 minutes Cook Time: 8 hours Total Time: 8 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
- 1 can (15.9 ounce) pumpkin puree
- 2.5 cups vegetable broth
- 1 cup dry lentils
- 1 onion, minced
- 1 green bell pepper, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 2 Tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground chipotle chili pepper (optional)
Instructions
- Combine all ingredients in the slow cooker. Stir well.
- Cover and cook on Low for 8 hours. Adjust seasoning to taste.
Nutrition Information
Amount Per Serving Calories 84 Carbohydrates 14g Protein 4g
Slow Cooker Lentil and Pumpkin Chili
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
- 1 can (15.9 ounce) pumpkin puree
- 2.5 cups vegetable broth
- 1 cup dry lentils
- 1 onion, minced
- 1 green bell pepper, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 2 Tablespoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground chipotle chili pepper (optional)
Instructions
- Combine all ingredients in the slow cooker. Stir well.
- Cover and cook on Low for 8 hours. Adjust seasoning to taste.
Nutrition Information
Amount Per Serving Calories 84 Carbohydrates 14g Protein 4g
Here are the original photos that went with this recipe:
deepika singh says
wow so amazing i like the chili stuff a lot and everyone also in my house. I’ll definitely try tonight. Just make it good as like you, please God give this power that i can make it good. And everyone will like it.
Thank you
Bea says
Looks good I have red split lentils and whole green/brown lentils Did you use the latter? I am going to make it and serve with corn Bread.
Lauren Keating says
Yes, I used brown lentils