As I was prepping this chili in the crock pot, Kevin commented that “crock pot recipes are kind of like magic.”
It’s true! You just dump a whole bunch of stuff into this contraption, turn it on and go to work and — ta-da! — you come home to a house that smells delicious and a meal that’s ready to go. Magical indeed.
And this latest spellbinding recipe is a trick (sorry — “illusion,” per G.O.B. Bluth) that will be performed again and again in the Keller household.
(Okay — now I’m done with the whole “magic” pun thing. Promise.)
Adding pumpkin and lentils makes this a one-of-a-kind chili, but it doesn’t deviate too far from the comforting flavors of a standard chili dish.
- 2 15-ounce cans kidney beans, drained
- 2 cups vegetable broth
- 2 15-ounce cans fire-roasted diced tomatoes
- 1 cup dry red lentils
- 1/2 cup pumpkin puree
- 1 yellow onion, chopped
- 2 medium jalapeno pepper, minced (ours came fresh from my sister and brother-in-law’s garden!)
- 1/2 Tablespoon cocoa powder
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- Assorted optional toppings such as sour cream, shredded cheddar, diced tomatoes, or diced onions
- Add all ingredients to a crock pot and stir to combine.
- Cook on high for 4-5 hours or on low for 8-10 hours, until lentils are tender and chili is thick and hearty. Top as desired and enjoy!