A few weeks ago I came across a recipe online for a pumpkin lentil chili and I finally made it last night! It was supposed to be beef-based, so of course I axed that. You can find the original recipe HERE. I tweaked a few things based on what I had on hand (I can’t find the jalapenos I KNOW I bought for the life of me, I wanted a few more lentils since there was no other protein, etc. in it). So, the following is what I did.
The pumpkin flavor is hidden and it makes the chili thicker and creamier. If your kiddos (or perhaps a picky spouse!) like chili you could take the spice down a bit and this is a way you can hide some extra veggies in there. Pumpkin does add a little protein as we as several vitamins.
I think you could just as easily throw all the ingredients into a crock pot for a couple of hours too. Either way, give yourself a little time. This needs to simmer for an hour or two.
• 2/3 small can pumpkin
• 1 14.5 oz. can tomato sauce
• 2 14.5 oz. cans diced tomatoes (any variety will do)
• 1 c. dried lentils (I used brown lentils)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 c. vegetable broth
• 1 green pepper, diced
• 2 chipotle peppers in adobo, seeded and diced, some adobo sauce added.
• 3 tsp. cumin (or to taste)
• 1 tsp. oregano
• 1 1/2 tsp. chili powder
• olive oil
Garnishes: I garnished with Daiya cheddar flavor vegan cheese, Tofutti sour cream and sliced green onions
1. Saute onion, garlic and green pepper in a large pot or Dutch oven. I used my new favorite, the amazing Calphalon Dutch Oven I got as a wedding gift this summer. I use it for everything. If you are using fresh jalapenos, I’d add them now too.
2. Once the onions, etc. are softened add everything else! Let simmer for 1 1/2 to 2 1/2 hours. I had some after 1 1/2 hours and there was still a little “bite” to the lentils, but it was 9:30 p.m. and I was hungry! Round two is going to be delicious (and probably spicier!) tonight. Enjoy!