Crockpot Lentil Pumpkin Chili
This is a quick, simple and delicious recipe that can be ready when you are! A vegetarian-friendly meal, this dish is packed with protein and fibre and is definitely a winner on those cold winter nights. As an added bonus, pumpkin is a low-calorie vegetable rich in vitamin A and antioxidants. This recipe can also be frozen and taken out in the morning of those busy days, allowing you to come home to a warm, comforting, and healthy home-cooked meal!
Ingredients:
| Black beans | 1 can (15 oz) | 450 mL |
| Pinto beans | 1 can (15 oz) | 450 mL |
| Diced tomatoes | 1 can (14 oz) | 398 mL |
| Pumpkin puree | 1.5 cups | 375 mL |
| Water | 2 cups | 500 mL |
| Lentils, uncooked | 1 cup | 250 mL |
| Onion, minced | 1 each | 1 each |
| Red pepper, chopped | 1 each | 1 each |
| Celery, chopped | 1 cup | 250 mL |
| Carrots, shredded | 1 cup | 250 mL |
| Chilli powder | 1 Tbsp | 15 mL |
Directions:
- Combine all ingredients in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove lid and serve.
Note: This recipe can easily be frozen and enjoyed again. You can also add/substitute vegetables and spices to your liking. Be sure to choose canned beans with no added salt.
Makes 8-10 servings (339 g /serving). 1 serving = 1.5 cups
