Slow Cooker Vegetarian Lentil and Pumpkin Chili

Pumpkin Lentil Vegetarian Chili made in the slow cooker.
Healthy. Delicious.
  • Yield: 8 servings
  • Prep: 10 minutes
  • Cook: 4 hours


1can black bean, rinsed and drained (15.9 oz)
1can pinto beans, rinsed and drained (15.9 oz)
1can fire roasted tomatoes with green chiles (15.9 oz)
1can pumpkin (15.9 oz)
2cups water
1cup lentils
1 onion, minced
1 green bell pepper, finely diced
1 carrot, peeled and finely diced
2cloves garlic, minced
1tablespoon chili powder
1tablespoon ground chipotle chile pepper


  1. Line slow cooker with 1 Reynolds Slow Cooker Liner (optional). Fit the liner snugly against the bottom and sides of the bowl; pull the top of the liner over the sides of the bowl.
  2. Combine all ingredients in the slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours.
  3. Carefully remove lid; serve.

Recipe courtesy of Lauren Keating, freelance recipe developer and author of the blog Healthy. Delicious., where she has been sharing her original recipes since 2007. Lauren is a firm believer that just because something is healthy doesn’t mean it can’t be enjoyable. As she says, “if it isn’t delicious, it isn’t worth eating!”