Come make this cozy slow cooker pumpkin lentil chili with me. It’s easy, hearty, and packed with fiber.

Watch the recipeSamantha Novak

Samantha Novak

Slow Cooker Pumpkin Lentil Chili

A cozy, fiber-packed slow cooker chili that blends pumpkin puree, lentils and beans with warm chili spices and a hint of cinnamon and nutmeg.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2* bell peppers a couple different colors, chopped
• 1 can 14.5 oz* diced tomatoes
• 1 cup* lentils
• 1 can 15 oz* beans, drained
• 1 can 15 oz* pumpkin puree, plain, not pumpkin pie filling
• 2 cups* vegetable broth or chicken broth if not vegetarian
• 2 tbsp* tomato paste
• 1 tsp* paprika
• 1 tsp* cumin
• 1 tbsp* chili powder
• 1/2 tsp* salt use no salt added if watching sodium
• 1/4 tsp* pepper
• 1/4 tsp* cinnamon
• 1/8 tsp* nutmeg

Method

 

1. Chop up your bell peppers, using a couple different colors, but honestly use whatever peppers you have.
2. Add those straight to the slow cooker followed by a can of diced tomatoes.
3. Add your lentils and beans, which give the chili plenty of plant-based protein and fiber.
4. Add the pumpkin, making sure you’re using plain pumpkin puree, not pumpkin pie filling.
5. Pour in your vegetable broth (you could also use chicken broth if you don’t need to keep this vegetarian).
6. Add tomato paste to give the chili a richer, thicker tomato base.
7. Season with paprika, cumin, chili powder, salt, pepper, a touch of cinnamon, and a little nutmeg, adjusting to your taste.
8. Give everything a really good stir, cover it, and let the slow cooker do the rest of the work on high for about 4 hours or low for about 6 hours.

Notes

Amounts marked * are estimates based on the video.

Servings and times are estimates based on the video.

You can always adjust the seasonings to your taste.

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.

ONE LIST

Five simple dinners. One grocery list.

No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.

Get This Week's Plan

We earn a commission if you make a purchase, at no additional cost to you.

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.

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.