This thick, hearty vegetarian pumpkin chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It's the perfect fall chili!
1medium jalapeno pepperminced (taste pepper for heat and add another pepper if you like. If you prefer a milder chili, scrape out the seeds before mincing)
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.
Notes
Meat option
I recently made this chili for carnivorous company. About 30 minutes before serving, I cooked up a pound of ground beef in a large saute pan, then scooped about 3/4 of the chili into the pan, covered it, and kept it warm until it was time to eat. The meat-eaters loved the chili and I, as always, loved my meatless version!