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RECIPE
13 INGREDIENTS3 STEPS6HR 10MIN

Slow Cooker Lentil Chili with Black Beans

4.4
5 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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!
6HR 10MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Red Onion , finely chopped
4 cloves
Garlic , minced
1 Tbsp
Chili Powder
1 tsp
Ground Cumin
1/2 Tbsp
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

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Nutrition Per Serving

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CALORIES
415
FAT
1.9 g
PROTEIN
24.7 g
CARBS
75.5 g

Author's Notes

Some healthy topping suggestions: fresh cilantro leaves, diced avocado, sliced jalapeno, diced red onion, Greek yogurt, chipotle cashew crema, shredded cheese.

Cooking Instructions

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Step 1
In a 6 to 8 quart slow cooker, combine Red Onion (1), Garlic (4 clove), Chili Powder (1 tablespoon), Ground Cumin (1 teaspoon), Smoked Paprika (1 teaspoon), Sea Salt (2 teaspoon), Diced Tomatoes (2 can), Brown Lentils (1 cup), Canned Black Beans (1 can), Unsweetened Pumpkin Purée (1 can), Kale (1 bunch), and Vegetable Stock (4 cup).
Step 2
Cook for 6 hours on low heat, or until the lentils are tender.
Step 3
Serve the chili with the quartered Lime (1) wedges and any other toppings you desire.

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Nutrition Per Serving
Calories
415
% Daily Value*
Fat
1.9 g
2%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
75.5 g
27%
Fiber
29.8 g
106%
Sugars
15.3 g
--
Protein
24.7 g
49%
Sodium
1632.1 mg
71%
Vitamin D
--
--
Calcium
289.2 mg
22%
Iron
9.5 mg
53%
Potassium
1143.6 mg
24%
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