Serves 6
Ingredients
2 (15-ounce) cans kidney beans or black beans, drained
1 medium jalapeño pepper, seeded & minced
2 (15-ounce) cans fire-roasted diced tomatoes
1 cup dry split red lentils
1 cup pumpkin puree
1 cup chopped yellow onion
1 medium jalapeño pepper, minced
1 tablespoon cocoa powder
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon kosher salt
Optional Toppings
Diced tomatoes
Diced onions
Sour cream or cashew sour cream
Shredded cheddar or Gruyère
Toasted pumpkin seeds or pepitas
Sliced scallions
Green Tabasco
Directions
Step 1
Add all of the chili ingredients to a 3-quart or larger slow cooker and stir well to combine.
Step 2
Cook on high for 4–5 hours or low for 8–10 hours, until the lentils are tender and the chili has become thick and hearty.
Serve warm with your choice of toppings.