Crockpot Pumpkin Red Lentil Chili

2- 15 ounce cans of kidney beans, drained and rinsed
2 cups vegetable broth, no msg or yeast extract
2-15 ounce cans fire-roasted diced tomatoes
1 cup dry red lentils
1 cup unsweetened canned pumpkin puree
1 small onion, chopped
1 medium jalapeno pepper, minced (seeds will add to the eat, so decide if you are ready for more or less spiciness)
1 Tbsp cocoa powder
1 Tbsp chili powder
2 tsp cumin
½ tsp cinnamon
1/8 tsp cloves
1 tsp sea salt


Add all ingredients to a 3 quart or larger crock pot.  Stir. Cook on high 4-5 hours or low for 8-10 hours until lentils are tender and chili is thick and hearty.  Serve with toppings of diced tomatoes, onions, vegan cheese, vegan sour cream. 

Adapted from

susan wesley