Pumpkin Lentil Chili (Blogtober: Trick or Treat Pregame)

Miss Addams isn’t the only spooky Wednesday this year.

Most areas will do trick or treating the weekend before Halloween. But if yours doesn’t, or if you have to work on the day your kids go out, you’re going to need to feed them something fast and filling so they don’t go sneaking candy before you have the chance to inspect it for needles, ecstasy, or Twix.

In my area, the weather is only expected to dip to 68. It’s been in the 80s so I’m excited about the opportunity to eat one of my favorite foods, chili. This recipe can be thrown together in the morning on the way out the door (pro tip: dice the vegetables the night before, or buy a prediced pack from the produce section. The quantity and variety of vegetables included are not exact, but are however you like it). For extra bonus points, make a cheese quesadilla and cut the top tortilla to resemble a jack o’lantern. Another cool thing to so is take canned breadsticks and shape them like snakes.

I would love to hear about what you’re cooking before you take the kids out!

Pumpkin-Lentil Chili

1 can (15 ounce) black beans, rinsed and drained

Combine all ingredients in a large slow cooker for 8+ hours on low and 3+ hours on high.

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