Crockpot Pumpkin Red Lentil Chili

2 - 15 oz can red kidney beans, drained and rinsed
2 cups vegetable broth
2 - 15 oz cans fire-roasted diced tomatoes
1 cup red lentils
1 cup pumpkin puree
1 cup chopped yellow onion
1 medium jalapeno minced (remove the seeds)
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 qt or large crock pot.  Stir.

Cook on high 4-5 hours or on low for 8-10 hours until the lentils are tender and chili is thick and hearty.  Serve with assorted toppings  or over rice



susan wesley