This Pumpkin Chili is a fall staple in our household. The cooler weather makes us want to get cozy and stay in and this meal is the perfect “staying-in” choice. Not only is it packed with seasonal vegetables like carrots, pumpkin and tomatoes, we used lentils for protein and added a bit of heat with some home grown organic jalapeños. The best part? You can make this tonight and pack it for lunch for the next few days!

Serving Size:4      Prep Time:   20 min              Cook Time: 25 min 

Cooking With Brashley – Episode 12

In this episode you’ll learn why you should eat seasonally and why legumes such as beans and lentils are good for you and why they make you fart!

We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!

Ingredients:

  • 2 cans of organic pumpkin puree (Not to be confused with pumpkin pie filling)
  • 1 large organic carrot, chopped
  • 1 medium sized organic zucchini, chopped
  • Half of 1 organic onion, chopped
  • Half of 1 organic red bell pepper, chopped
  • 3 stalks of organic celery, chopped
  • 2 cloves of garlic, minced
  • 4 medium sized organic tomatoes, chopped
  • 1 cup bone broth
  • organic jalapeños (We’ve used 2 but use how many you can handle), minced
  • 1 cup organic lentils, soaked and drained
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tbsp coconut oil
  • salt and pepper

Directions:

Pumpkin Chili

  1. In a large pot, add coconut oil and turn heat to medium
  2. Add chopped vegetables and sauté for 5 minutes or until they start to get soft
  3. Add minced garlic and cook for 10 minutes until all vegetables, especially carrots, are soft
  4. Add pumpkin puree, bone broth and spices and bring to a boil
  5. When chili is boiling add the lentils and turn heat down
  6. Let simmer for 15-20 minutes and then serve

*You can replace lentils with protein of your choice

**Sour cream, diced avocado and leftover jalapeños also make for great toppings

Recommended Recipes or Blogs:

Bone Broth

Shrimp Caesar Salad with Dill

Sugar-Free Margaritas