Slow Cooker Pumpkin Red Lentil Chili

This hearty vegan chili is great when it's cold outside. The pumpkin gives it a creamy texture and a little sweetness, and the red lentils give it protein and fiber. Top with avocado, cilantro, or vegan sour cream, or anything else you like.

Ingredients:

• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 can 15 ounces pumpkin puree
• 1 can 15 ounces diced tomatoes
• 1 can 15 ounces tomato sauce
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Instructions:

Put diced tomatoes, tomato sauce, red lentils, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper in a slow cooker

Add the onion and bell pepper

Mix things together well

Leave the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the lentils are soft

Before serving, taste it and make any necessary seasoning changes