A rich and hearty vegetarian chili made with pumpkin puree, green salsa, sweet potato, red lentils, and black beans.
Ingredients
2 tablespoons avocado or other flavorless oil
1 medium onion, diced
6 garlic cloves, minced
2-3 tbsp. Chili powder, to taste
1 tbsp. ground cumin
One (12 ounce) bottle green salsa, mild or medium
1 quart vegetable broth
One (15 ounce) can pumpkin purée
2 cups red lentils, picked through and rinsed well
1 large sweet potato, peeled and cut into ½" dice
1½ cups cooked black beans or one (15 ounce) can black beans, drained
2 teaspoons salt, plus more to taste
For serving: cashew sour cream, sliced jalapeño, cornbread (gluten-free)
Instructions
Heat the oil in a Dutch oven or 6-quart pot set over medium-high heat. Add the onion. Cook for 3-5 minutes, stirring occasionally, until onion starts to soften. Add the garlic and cook for another 30-60 seconds, stirring constantly to prevent it from burning.
Add the chili powder and cumin to the onions and garlic. Stirring constantly, toast the spices for 30-45 seconds until fragrant.
Next add the salsa, vegetable broth, pumpkin puree, and red lentils. Stir until well combined. Bring to a simmer and cover. Cook for 15-20 minutes, then add sweet potato, black beans, and salt. Continue cooking, stirring occasionally so it doesn't burn on the bottom of the pan, for 15-20 minutes to allow flavors to blend and sweet potatoes to cook through. Taste and add more salt, if needed.
Serve warm with a dollop of cashew sour cream, a few slices of jalapeño, and a piece of cornbread.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2017/01/vegan-pumpkin-black-bean-lentil-chili.html