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Pumpkin Lentil Chili Adds Cinnamon and Nutmeg to the Pot
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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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 bell peppers, using assorted colors or whatever you have.
  2. Add peppers and a can of diced tomatoes to slow cooker.
  3. Add lentils and beans.
  4. Add plain pumpkin puree, not pumpkin pie filling.
  5. Pour in vegetable broth, or chicken broth if not keeping vegetarian.
  6. Add tomato paste.
  7. Season to taste with paprika, cumin, chili powder, salt, pepper, a touch of cinnamon, and a little nutmeg.
  8. Stir well; cover and cook on high about 4 hours or low 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.