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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 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.