Slow Cooker Lentil Chili with Black Beans

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 (2 tsp), Diced Tomatoes (2 cans), Brown Lentils (1 cup), GOYA® Black Beans (1 can), Unsweetened Pumpkin Purée (1 can), Kale (1 bunch), and Vegetable Stock (4 cups).

Cook for 6 hours on low heat, or until the lentils are tender.