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
