Fall Edition Lentil Pumpkin Chili
Lentil Pumpkin Chili
3-4
Ingredients
- garlic, 3 cloves (chopped)
- white onion, 3/4 cup (diced)
- butternut squash, 1 cup chopped (frozen or pre-chopped fresh)
- vegetable broth, 3 cups
- lentils of choice, 3/4 cup
- pumpkin puree, 1 cup (canned or fresh)
- tomato paste, 3/4 can
- maple syrup, 1 tbsp
- apple cider vinegar, 1 tsp
- cinnamon, a dash
- optional: nutmeg, all spice, ginger- a small pinch
- crushed red pepper flakes, 1/2 tsp (or less if sensitive to spice)
- bay leaf, 1 (optional)
- salt & pepper, to taste
Directions
- Sauté onion and garlic in a large stock pot with oil (or dry sauté) until just beginning to get tender, about 4 minutes.
Add butternut squash, continue to saute 8-10 minutse until softened. Then add salt and pepper to taste, chili flakes, and bay leaf, cinnamon and stir to combine.
Add the vegetable broth, pumpkin puree, maple syrup, apple cider vinegar and tomato paste. Bring to a boil and then add the lentils.
Reduce the heat to a simmer.
- Cook for about 20 minutes or until the lentils are tender.
- Remove the chili and place it in a blender to liquefy until smooth.
- Note: You may need to blend in two batches depending on the size of your blender. You can also opt out of blending if you prefer a thinner and less chunky chili for a more soup-like consistency