Chunky Pumpkin Lentil Chili
Servings
5people
Servings
5people
Ingredients
  • 1cup dry brown lentils
  • 1 Tbsp avocado oil or grapeseed oil
  • 1 large yellow oniondiced
  • 2 medium carrotschopped
  • 1/2tsp salt
  • 1 lb. vegan meatless grounds
  • 1 large red bell pepperchopped
  • 1 medium zucchinichopped
  • 3 garlic clovespeeled and minced
  • 1cup low-sodium vegetable broth
  • 28oz can diced tomatoes
  • 1cup pumpkin puree
  • 1 Tbsp cocoa powder
  • 2 Tbsp cider vinegar
  • 1in canned chipotle chili pepperadobo sauce
  • 2tsp dried oregano
  • 3/4tsp ground cumin
  • 1/2tsp cinnamon
Instructions
  1. In bowl, place lentils, cover with water, and soak for several hours.
  2. In large saucepan, heat oil over medium heat. Add onion, carrot, and salt to pan; sauté until onion is softened, about 5 minutes. Add meatless grounds to pan and heat until browned, about 4 minutes. Stir in bell pepper, zucchini, and garlic; heat 3 minutes.
  3. In blender container, place broth, 1/2 can diced tomatoes, pumpkin, cocoa powder, cider vinegar, chipotle chili, oregano, cumin, and cinnamon and blend until smooth. Add tomato mixture and drained lentils to saucepan with browned grounds mixture; bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, stirring occasionally, about 40 minutes.