Come make this cozy slow cooker pumpkin lentil chili with me. It’s easy, hearty, and packed with fiber.
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Chopping the Veggies
First, I’m chopping up my bell peppers. I’m using a couple of different colors, but honestly, use whatever peppers you have.
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Building the Chili Base
Add those straight to the slow cooker, followed by a can of diced tomatoes. Next, add your lentils and beans. These give the chili plenty of plant-based protein and fiber to help make it more filling.
Then comes the pumpkin. Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
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Then you pour in your vegetable broth. You could also use chicken broth if you don’t need to keep this vegetarian.
Then add tomato paste to give the chili a richer, thicker tomato base.
Seasoning It Right
- Paprika, for a little smoky savory flavor
- Cumin, which gives that warm chili flavor
- Chili powder
- Cayenne or diced jalapeños, if you like more heat
- Salt (or no-salt-added beans and tomatoes plus low-sodium broth, if you’re watching sodium)
- Pepper
- A touch of cinnamon
- A little nutmeg
You can always adjust the seasonings to your taste.
Slow Cook and Serve
Give everything a really good stir, cover it, and let the slow cooker do the rest of the work.
And that’s it. A cozy, fiber-packed pumpkin chili that’s perfect for meal prep.