This pumpkin chili is hearty, but light, and packed with fiber and other nutrients. It's the perfect warm and cozy bowl of fall flavors brimming with seasonal spices, lentils, and black beans.
INGREDIENTS
CHILI:
2 tbsps olive oil
1 medium chopped red onion
2 cloves minced garlic
1 medium chopped green bell pepper
1 medium chopped red bell pepper
1 medium seeded and diced jalapeno pepper
1 cup green lentils, picked through and rinsed
2 14 oz cans diced fire-roasted tomatoes
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 low-sodium vegetable broth
1 1/2 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp fine sea salt
TOPPINGS:
Tortilla chips, or cornbread
Sliced avocado
Chopped cilantro
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 jalapeño. 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.
