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Pumpkin Lentil Chili
adapted from In Sonnet’s Kitchen
serves 4-6
Tis the season to post pumpkin recipes, and since I love pumpkin I will happily share this new and tasty chili recipe that I made recently. I actually found four different pumpkin chili recipes that I wanted to try, and ended up mostly following the recipe from the website listed above, but making a few changes. Below is what I did, using lentils instead of the veggies (but using all of it would be amazing!). The result was a smoky chili with a hint of sweetness that was delicious! Chili is an easy recipe to adapt, so feel free to change quantities somewhat, switch veggies, leave out the lentils, etc. If you do use dried lentils, just make sure you use enough stock to cover them and allow for about an hour for them to cook, adding a little more stock if needed.
Ingredients:
1 tablespoon coconut oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 pound organic grass-fed ground beef
2 cups chopped zucchini, cauliflower, or vegetables of choice, or dried lentils
2 cups pumpkin puree
1 cup vegetable, beef, or chicken stock (more if using dried lentils, enough to cover)
2 14-oz cans fire roasted tomatoes
1 4-oz can diced green chiles
¼ teaspoon cinnamon
2T teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon sea salt (or more to taste)
Directions:
Add the coconut oil to a large pot over medium heat.
Add the onions, garlic, and beef and sauté for 5 minutes, until beef is just browned.
Add the spices and sauté for 1 minute or so.
Add the vegetables/lentils, pumpkin puree, stock, and tomatoes.
Bring to a boil and then lower to a simmer.
Simmer for 15 – 20 minutes, until vegetables are tender. If using lentils, you may need up to an hour of simmering. Serve hot, top with your choice of shredded cheese, sour cream, chopped cilantro, avocado, and/or this yummy avocado cream found here.
Click here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website.
