Crock Pot Pumpkin Red Lentil Chili
This thick, hearty vegetarian chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It’s the perfect fall chili!
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 ½ 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
½ teaspoon cinnamon
⅛ teaspoon cloves
1 teaspoon kosher salt
Assorted optional toppings such as sour cream, shredded cheddar or gruyere cheese, diced tomatoes, or diced onions.
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Made this today with a few tweaks due to missing items in the pantry. I used a 15 oz can of tomato sauce vs fire roasted tomatoes, and a can of diced tomatoes and green chiles vs jalapeños.
This is remarkably good. The cloves, cinnamon and cocoa powder help to add depth to the chile. It will be in regular rotation during the cold months.
Yummy!
Hi Holly! Thanks so much, I’m so glad you liked it. It’s become a fast fave for us. Love that you knew how to make it work (and make it your own) with what you had in your pantry!
Ok to use canned pumpkin?
Hi Sheilah, yes, absolutely!
Thanks!