This vegetarian slow cooker chili has been a fall favorite for years. It’s thick and hearty and it just tastes so autumn-y and good.
We are up to our ears in firewood right now. A giant, half-dead hemlock towered over our new place, and I, ever the worrywart, wanted it down immediately after we moved in.
So the professionals climbed up and it came down. And we were left with wood. Lots and lots of wood.
We rented a log splitter and my guy, my brother, my nephew, and my sister spent the majority of yesterday taming the giant rounds – some were coffee-table-sized, I’m not kidding – into manageable hunks of firewood.
Me, well, I primarily took up residence inside, working on chili recipes, including this vegetarian pumpkin chili recipe, Crock Pot Pumpkin Red Lentil Chili.
I felt sort of lame bowing out of most of the hard labor in the name of babywatching and lunchmaking, but hey … someone’s gotta feed the troops, right?! And besides, this vegetarian pumpkin chili? Totally worth it.
I actually dreamed up this chili last winter, but by the time I got it just about right, it was nearly spring and not really a good time to share a Crock Pot chili recipe. So I made it again yesterday with a couple of final tweaks, and I officially love this one more than ever.
This one is a nice, thick chili with kidney beans, lentils, pumpkin puree, and wonderfully warming spices.
The red lentils soak up all of the flavors and help give this chili its wonderfully hearty texture. And I adore the subtle, unexpected complexities that the pumpkin, cocoa powder, cinnamon, and cloves add to the mix.
I like this one to be fairly spicy (for me) – so I add an jalapeno, seeds and all, for a nice bit of heat. If the jalapeno seems like it’s a bit on the mild side, I’ll add two. A bit of green Tabasco at serving time doesn’t hurt, either.
Yep – this one pretty much the perfect chili for fall. Or wood-cutting days. Or both.

Crock Pot Pumpkin Red Lentil Chili
Ingredients
- 2 15-ounce cans kidney beans, drained
- 2 cups water or vegetable broth
- 2 15-ounce cans fire-roasted diced tomatoes
- 1 cup dry split red lentils
- 1 cup pumpkin puree
- 1 cup chopped yellow onion (about 1/2 a medium onion)
- 1 medium jalapeno pepper (minced (taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing))
- 1 tablespoon cocoa powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon kosher salt
Topping options:
- Diced tomatoes
- Diced onions
- Sour cream (or cashew sour cream)
- Shredded cheddar or gruyere (if not vegan)
- Toasted pumpkin seeds/pepitas
- Sliced scallions
- Green Tabasco
Instructions
- Add all ingredients to a 3-quart or larger Crock Pot. Stir.
- Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.
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Pingback: 35 Carnivore-Approved Vegan Meals | Vegan Recipes | My Goodness Kitchen
Made this once but I rave about it! Can’t wait to add it again to tut autumn recipes! Great flavor and easy to share.
I’m so glad you like the recipe! I’m getting all excited about pumpkin and this one’s on my list to simmer up soon too. 🙂
I’ve made this recipe countless times, but I figured I should actually come back and review it, since I’m making it for the first time this season. This is our go-to chili, and even my husband’s self-described carnivore friends love it! We love serving it over rice or cornbread, and the leftovers reheat perfectly for lunches! Thank you so much!
My sister made this and after I tried it I knew I must make it too! Any thoughts about adapting this for Instant Pot pressure cooker mode? I have yet to get the ceramic insert for my IP which means that as a slow cooker it is really sub par. Thanks for your thoughts!
Hi Sarah! I have made versions in my IP but I haven’t quite perfected it. I’ll update the recipe as soon as I get it right! 🙂
Made this for a dinner party to rave reviews. Instead of Jalapenos, I added two Serrano peppers with a vertical slit so it gave the flavor without the heat (my husband gobbled the two peppers up as he likes a lot of spice). Replaced 1/2 the stock with beer as another had suggested. For condiments, we had pickled hot sliced jalapeno peppers ( for adventurous souls) along with taco chips, cubed avocado, shredded cheddar & pepitas. Not a drop was left. Thank you for this wonderful hearty recipe.
Those sound like some amazing variations! Yum!
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Pingback: 35 Carnivore-Approved Vegan Meals | Vegan Recipes | My Goodness Kitchen - NKC
I don’t have a crockpot, if I did this on the stove how long would I cook it for?
So glad I found this recipe, it’s a keeper. It was thick and hearty, and we didn’t miss the meat at all. Thanks for a great recipe.
Thanks for the great review, Stephanie!