Slow Cooker Lentil Chili with Black Beans, Pumpkin, and Kale
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! Some healthy topping suggestions: fresh cilantro leaves, diced avocado, sliced jalapeno, diced red onion, Greek yogurt, chipotle cashew crema, shredded cheese.
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! Some healthy topping suggestions: fresh cilantro leaves, diced avocado, sliced jalapeno, diced red onion, Greek yogurt, chipotle cashew crema, shredded cheese.
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 lime quartered
- 2 teaspoons sea salt
- 1 small red onion finely diced
- two 15-ounce cans diced tomatoes i like fire roasted
- 1 cup brown or green lentils i like this brand
- one 15-ounce can black beans rinsed and drained
- one 15-ounce can unsweetened pumpkin puree
- 1 bunch kale thinly sliced
- 4 cups vegetable stock or water
- Carbohydrate 47.8574966010017 g
- Cholesterol 0 mg
- Fat 1.39311375362234 g
- Fiber 19.1948298994144 g
- Protein 16.8284764982872 g
- Saturated Fat 0.185337207929389 g
- Serving Size 1 1 Serving (213g)
- Sodium 915.737336446745 mg
- Sugar 28.6626667015873 g
- Trans Fat 0.360056986737984 g
- Calories 259 calories
Step-by-step
- In a 6 to 8 quart slow cooker, combine the red onion, garlic, chili powder, cumin, paprika, sea salt, diced tomatoes, lentils, black beans, pumpkin puree, kale, and water or stock.
- Cook for 6 hours on low heat, or until the lentils are tender.
- Serve the chili with the lime wedges and any other toppings you desire (see suggestions above).
- Stovetop instructions: in a large stockpot or Dutch oven, heat 1 tablespoon of olive oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic, chili powder, cumin, paprika and salt. Cook one minute more, until fragrant. Stir in the tomatoes, scrapping up any brown bits that may have formed on the bottom of the pan. Simmer, stirring occasionally, until slightly reduced, 5 minutes. Add the lentils, beans, pumpkin puree, kale, and stock or water. Bring to a boil, reduce the heat to medium low, and cook uncovered until the lentils are tender and the chili is thick, about 30 minutes.
My Favorite Fall Comfort Food: Slow Cooker Lentil Chili
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. That’s why I’ve become a huge fan of slow cooker recipes – they’re practically foolproof and require minimal hands-on time. This Slow Cooker Lentil Chili with Black Beans, Pumpkin, and Kale has become a staple in my home, especially during the cooler months. It's hearty, flavorful, and packed with nutrients, making it a perfect weeknight dinner or a satisfying weekend meal.
The beauty of this chili lies in its simplicity. The slow cooker does all the work, allowing the flavors to meld beautifully and the lentils to become perfectly tender. I love the combination of earthy lentils, sweet pumpkin, and slightly bitter kale – it’s a fantastic balance of textures and tastes. The addition of black beans adds a boost of protein and fiber, making this a truly satisfying vegetarian meal. And let’s not forget the spices! A blend of chili powder, cumin, and smoked paprika gives the chili a rich, warm flavor that’s perfect for chilly evenings.
One of my favorite things about this recipe is its versatility. It’s incredibly easy to customize to your liking. Feel free to add other vegetables, such as bell peppers or corn. You can also experiment with different types of beans or lentils. And the toppings are endless! I love to garnish my chili with fresh cilantro, diced avocado, a dollop of Greek yogurt, or a sprinkle of shredded cheese. The possibilities are truly endless.
Beyond the Recipe: A Slow Cooker Love Story
My love affair with the slow cooker began a few years ago, when I was struggling to balance work, family, and a healthy diet. I was spending hours in the kitchen every night, often feeling stressed and overwhelmed. Then, a friend introduced me to the magic of slow cooking, and my life changed. Suddenly, I could prepare delicious and nutritious meals without spending hours slaving over a hot stove. It’s been a game-changer for me, and I highly recommend it to anyone who’s short on time but wants to eat healthy.
This chili is more than just a recipe; it’s a symbol of simplicity, convenience, and wholesome eating. It’s a reminder that healthy eating doesn't have to be complicated or time-consuming. With just a few simple ingredients and a little help from my trusty slow cooker, I can create a meal that nourishes my family and warms our souls.
Tips and Tricks for Chili Perfection
Ingredient Substitutions: Feel free to substitute the types of beans and lentils you prefer. Kidney beans, pinto beans, or even chickpeas would work well in this recipe. You can also experiment with different types of kale, such as Lacinato kale or red kale.
Spice Level: Adjust the amount of chili powder to your liking. If you prefer a milder chili, start with less chili powder and add more to taste. For a spicier chili, add a pinch of cayenne pepper or some chopped jalapeños.
Make it Ahead: This chili tastes even better the next day! It’s perfect for meal prepping. Make a big batch on the weekend and enjoy it throughout the week.
Freezing: This chili freezes beautifully. Allow it to cool completely before storing it in freezer-safe containers. It will last for up to 3 months in the freezer.
Serving Suggestions: Get creative with your toppings! Some of my favorites include:
- Fresh cilantro
- Diced avocado
- Sliced jalapeños
- Diced red onion
- Greek yogurt
- Shredded cheese
- Tortilla chips
This Slow Cooker Lentil Chili with Black Beans, Pumpkin, and Kale is a recipe that I’ll be making for years to come. It’s a true testament to the power of simple ingredients and a little bit of slow cooker magic.
