Crock Pot Pumpkin Red Lentil Vegetarian Chili

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.

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  • 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

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  • 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!

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