Slow Cooker Vegetarian Pumpkin Chili
An easy vegetarian chili with a seasonal twist. This pumpkin chili can be made in the slow cooker or in the Instant pot for a quick and easy meal. It's also made high in protein thanks to black beans and lentils!
Servings 4 (or 6 smaller portions)
Ingredients
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (I used red)
- 3 large garlic cloves, minced
- 1 can (19oz) black beans, drained and rinsed
- 1/2 cup split red lentils
- 1 can (28oz) diced tomatoes
- 1 cup pure pumpkin puree
- 2 cups vegetable broth, no salt added
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
Instructions
Slow Cooker
- Add all the ingredients to the bowl of your slow cooker. Stir together and cover. Cook on high for 5 hours.
- Ladle the chili into bowls and top with avocado, black pepper, green onions and cheese if desired.
Instant Pot
- Add all the ingredients to your Instant Pot. Stir together and cook on soup or chili setting for 15 minutes.
- Once done cooking, release the steam. Ladle into bowls and top with avocado, black pepper, green onions and cheese if desired.
Notes
If using salted vegetable broth, add less salt to the recipe, to taste.