Triple Pumpkin Chili
Chicken and
pumpkin chili is a perfect option for your fall nights! This pumpkin chili
recipe is rich in protein, vegetables, fiber and vitamins, and is great for
warming up and nourishing yourself.
Ingredients
- 4 garlic cloves, minced
- 1 medium red pepper, diced
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1/4 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- 1 cup vegetable broth
- 3/4 cup dried brown lentils
- 3 cups diced fresh pumpkin
- 1 (14 ounce) can diced tomatoes
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon ground cinnamon
- 2 tablespoon ground cumin
- Water, as needed
- Salt and pepper to taste
- 1/2 cup apple cider (optional)
- 1 (12 ounce) bottle vegan pumpkin ale
- 1 (14 ounce) can black beans, drained and rinsed
Instructions
First, Coat
the bottom of a large pan with oil and place on medium heat.
Then, Add
onion and pepper. Sauté until the onion becomes soft and translucent, about 5
minutes.
Add garlic,
cumin, chili powder, paprika, cinnamon and pods. Sauté for about 1 minute more,
until very fragrant.
Stir in
beer, broth and lentils. Increase the heat and bring the liquid to a boil. Reduce the heat and simmer for about 25 minutes, until the lentils are almost
cooked but still a bit firm.
Stir in
fresh pumpkin, beans, tomatoes and pumpkin puree. Increase the heat and bring
the liquid to a boil.
Reduce heat
and simmer for about 20 minutes, until pumpkin and lentils are tender. Add
apple cider and / or water if the mixture gets too thick during cooking.
Remove from
heat and salt and pepper to taste. Adjust any other seasoning to your liking.
Pour into
bowls and serve.
Happy
Cooking Time.
