Add your favorite chili toppings (though the chili won’t be vegan with cheese or sour cream) and serve with jalapeño cornbread. Serves 8.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, peeled and diced
1 jalapeño, seeded and diced
2 bell peppers, any combination, seeded and chopped
3 cups fresh pumpkin, peeled, seeded, and chopped
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon crushed red pepper
1 teaspoon cumin
1 16-ounce can kidney beans, drained and rinsed
1 16-ounce can white beans, drained and rinsed
1 16 -ounce can black beans, drained and rinsed
1 cup dried green lentils, rinsed and picked over
2 28-ounce cans crushed tomato
Desired chili toppings: Shredded cheese, sour cream, chopped scallions, chopped cilantro, lime
Directions
Heat the oil in an 8-quart stockpot over medium heat. Add the onion, garlic, jalapeño, peppers, pumpkin, salt and spices, and cook until the vegetables have softened, about 10 minutes. Reduce the heat to low and add the beans, lentils and tomatoes, and simmer, covered, for about 2 hours, stirring occasionally. Add water as needed if the chili becomes too thick. Tastes even better the next day.
