Easy  Pumpkin Chili

Olive Oil

Salt Pepper

Crushed Tomatoes

Pumpkin Puree

Green Lentils


Vegetable Broth

Jalapeños Garlic

Red Peppers

Red Onions

Cumin Paprika Oregano Chili Powder Garlic Powder Onion Powder

Heat the olive oil in a large pot or dutch oven over medium heat.

Sauté the onions until they start to soften and turn translucent, about 5 minutes.

Stir in the jalapeños, garlic, cumin, paprika, chili powder, oregano, garlic powder, onion powder, salt and pepper. Cook for 1-2 minutes until fragrant.

Sauté the red bell peppers for 2-3 minutes.

Add the beans, lentils, pumpkin puree, tomatoes and vegetable broth. Stir so all the ingredients are well mixed together. Bring the chili to a boil. Reduce heat and simmer for 20-25 minutes.

The chili is ready when it has thickened and the lentils are tender and cooked through.

Divide the chili into bowls.  Options for toppings include cilantro, jalapeños, tortilla chips, sour cream/yogurt, shredded cheese, scallions and avocado.

Easy  Pumpkin Chili