SERVES: 4 | ACTIVE TIME: 20 MIN
INGREDIENTS
- 1 (15 oz) can pumpkin puree
- 1 cup dried lentils, uncooked
- 1 cup quinoa, uncooked
- 1 (15 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained & rinsed
- 3 carrots, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken stock or bone broth (try this one)
- 1 Tbsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 tsp salt
Toppings:
- lime
- avocado
- cilantro
- plain yogurt
PREPARATION
- Add all ingredients to slow cooker and cook on high for 4 hours
- Top each portion with juice of one lime wedge, 1/4 avocado, fresh cilantro and a dollop of plain yogurt.
Enjoy antioxidant-rich, fiber-full pumpkin in this warm fall-inspired chili! Your family will love how delicious it tastes, and you’ll love how quick & easy it is to make.
