Ingredients for 6 servings

1/8 teaspoon cloves
½ teaspoon cinnamon
1 cup chopped yellow onion (about ½ a medium onion)
1 cup dry red lentils
1 cup pumpkin puree
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 chili powder
1 tablespoon cocoa powder
1 teaspoon kosher salt
2 cups vegetable broth
2 teaspoons cumin
2 (15-ounce) cans fire-roasted diced tomatoes
2 (15-ounce) cans kidney beans, drained

Topping options:

Diced onions
Diced tomatoes
Shredded cheddar or gruyere (if not vegan)
Sour cream (or vegan sour cream)

Directions

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.