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Vegetarian Pumpkin Lentil Chili

Vegetarian Pumpkin Lentil Chili

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Chili:

2 tbsps olive oil
1 medium onion red; chopped
2 cloves garlic minced
1 medium bell pepper green; chopped
1 medium bell pepper red; chopped
1 medium jalapeno pepper seeded and diced
1 cup lentils, green picked through and rinsed
2 14 oz cans tomatoes diced, fire-roasted
1 15 oz can black beans drained and rinsed
1 15 oz can kidney beans drained and rinsed
1 15 oz can pumpkin puree (not pumpkin pie filling!)
3 cups vegetable broth low-sodium
1 1/2 tbsps chili powder
2 tsp cumin
1 tsp paprika smoked
1/4 tsp cinnamon ground
1 tsp salt fine sea

Toppings:

Tortilla chips or cornbread
avocado sliced
cilantro chopped
toppings as desired

Instructions

Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers and the jalapeno. Cook for another 5 minutes, until tender.
Add in the lentils, tomatoes, both kinds of beans, the pumpkin, broth, chili powder, cumin, paprika, cinnamon and salt. Mix to combine. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer for about 35 to 40 minutes, until the lentils are tender and the chili has thickened up. Taste and season with additional salt as needed. Serve as desired.