Description
This slow cooker lentil chili recipe is an easy vegetarian dinner to throw in your crockpot. It’s packed with super foods and protein: kale, pumpkin and black beans! Some healthy topping suggestions include fresh cilantro leaves, diced avocado, sliced jalapeno, diced red onion, Greek yogurt, chipotle cashew crema, shredded cheese.
Ingredients
- 1 Small Red Onion, Finely Diced
- 4 cloves Garlic, Minced
- 1 Tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 2 teaspoons Sea Salt
- 2 cans (15 Oz. Size) Diced Tomatoes (I Like Fire Roasted)
- 1 cup Brown Or Green Lentils (I Like This Brand)
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 1 can (15 Oz. Size) Unsweetened Pumpkin Puree
- 1 bunch Kale, Thinly Sliced
- 4 cups Vegetable Stock (or Water)
- Lime Wedges, To Serve
Preparation
In a 6- to 8-quart slow cooker, combine everything and cook for 6 hours on low heat, or until lentils are tender.
Serve the chili with the lime wedges and any other toppings you desire (see suggestions above).
Stove top instructions:
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Add garlic, chili powder, cumin, paprika and salt. Cook one minute more, until fragrant. Stir in tomatoes, scraping up any brown bits that may have formed on the bottom of the pan. Simmer, stirring occasionally, until slightly reduced, 5 minutes. Add lentils, beans, pumpkin puree, kale, and stock or water. Bring to a boil, reduce the heat to medium low, and cook uncovered until the lentils are tender and the chili is thick, about 30 minutes.
