Spicy Pumpkin Vegetarian Chili

Now, I'm a far cry from being a vegetarian.BUT I think it's important to build up a good sized repetoire of meat-free dishes for when our meatless friends come to visit or when exercising the practice of a "Meatless Monday". Today I decided to make a vegetarian chili for a special client of mine and thus Spicy Pumpkin Vegetarian Chili was born!

Spicy Pumpkin Vegetarian Chili
makes 10 generous 1-cup servings

Ingredients:

1 can pure pumpkin (not pumpkin pie filling)
1 can drained &rinsed lentils
1 can of drained & rinsed black beans*
1 medium onion, diced
2 medium zucchinis diced
1 can of diced tomatoes
3 cloves chopped garlic
2 tsp cumin
2 tsp chili powder
1-2 tsp crushed chili peppers

** if you choose to not use canned lentils/beans, you can use dried versions and pre-soak them

1) Combine all ingredients in the slow cooker.
2) Stir until well mixed.
3) Cook on high for 3hrs, or low for 4.5.
4) DONE! easy as that :)

Calories: 136; fat 1g; carbs 25g; fibre 7g; protein 7g;

IF you elect to add additional protein, might I suggest subbing out half of the lentils and adding in a pre-browned package of extra lean ground turkey into the mix! It's a great and easy way to up the protein count for the carnivores out there.