This slow-cooker lentil chili recipe is an easy vegetarian dinner to throw in your crockpot. It's packed with superfoods and protein - kale, pumpkin, and black beans!
Total Time
6hr 10min
4.4
5 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Red Onion
, finely chopped
•
4
cloves
Garlic
, minced
•
1
Tbsp
Chili Powder
•
1
tsp
Ground Cumin
•
1
tsp
Smoked Paprika
•
1/2
Tbsp
Sea Salt
•
2
cans
(15 oz)
Diced Tomatoes
•
1
cup
Brown Lentils
or Green Lentils
•
1
can
(15 oz)
Canned Black Beans
, drained, rinsed
•
1
can
(15 oz)
Unsweetened Pumpkin Purée
•
1
bunch
Kale
, thinly sliced
•
4
cups
Vegetable Stock
or Water
•
1
Lime
Cooking Instructions
1.
In a 6 to 8 quart slow cooker, combine Red Onion (1), Garlic (4 cloves), Chili Powder (1 Tbsp), Ground Cumin (1 tsp), Smoked Paprika (1 tsp), Sea Salt (1/2 Tbsp), Diced Tomatoes (2 cans), Brown Lentils (1 cup), Canned Black Beans (1 can), Unsweetened Pumpkin Purée (1 can), Kale (1 bunch), and Vegetable Stock (4 cups).
2.
Cook for 6 hours on low heat, or until the lentils are tender.
Some healthy topping suggestions: fresh cilantro leaves, diced avocado, sliced jalapeno, diced red onion, Greek yogurt, chipotle cashew crema, and shredded cheese.
Nutrition Per Serving
CALORIES
462
FAT
2.2 g
PROTEIN
27.9 g
CARBS
83.6 g
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