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Chunky Pumpkin Lentil Chili

Servings 5 people

Ingredients

  • 1 cup dry brown lentils
  • 1 Tbsp avocado oil or grapeseed oil
  • 1 large yellow onion diced
  • 2 medium carrots chopped
  • 1/2 tsp salt
  • 1 lb. vegan meatless grounds
  • 1 large red bell pepper chopped
  • 1 medium zucchini chopped
  • 3 garlic cloves peeled and minced
  • 1 cup low-sodium vegetable broth
  • 28 oz can diced tomatoes
  • 1 cup pumpkin puree
  • 1 Tbsp cocoa powder
  • 2 Tbsp cider vinegar
  • 1 in canned chipotle chili pepperadobo sauce
  • 2 tsp dried oregano
  • 3/4 tsp ground cumin
  • 1/2 tsp cinnamon

Instructions

  • In bowl, place lentils, cover with water, and soak for several hours.
  • 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.
  • 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.