Crock Pot Pumpkin Red Lentil Chili

• Vegetarian
• Gluten free

• Produce

  • 1/2 1 cup chopped yellow onion
  • 1 Jalapeno pepper, medium
  • 2 (15-ounce cans Kidney beans
  • 1 Onions
  • 1 cup Pumpkin puree
  • 1 cup Red lentils, dry
  • 2 (15-ounce cans Tomatoes, fire-roasted
  • 1 Tomatoes

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1 tbsp Cocoa powder
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Cheddar or gruyere
  • 1 Sour cream

Found on kitchentreaty.com

Description

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
• Diced tomatoes
• Diced onions
• Sour cream (or vegan sour cream)
• Shredded cheddar or gruyere (if not vegan)

Directions

• Add all ingredients to a 3-quart or larger Crock Pot. Stir. 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.

Nutrition