Cuddle up tonight with a bowl of this comforting and healthy chili featuring some of Autumn's best produce!
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Ingredients
Chili:
1medium oniondiced
1medium bell pepperseeded and chopped
1large applepeeled, cored, and diced
2cupsfresh pumpkinpeeled and cut into small cubes*
6clovesgarlicminced
1jalapeño pepperseeded and minced
1cuptomato paste
1cuptomato sauce
1tablespooncider vinegar
3cupswaterplus a little more as needed
2tablespoonsmolasses
2tablespoonsliquid smoke
2tablespoonssrirachaoptional
2tablespoonslow-sodium soy sauce
3tablespoonscoconut sugaror 2 tablespoons brown sugar
2cupscooked lentilsdrained and rinsed
2cans white white beansundrained
1can cooked black beansdrained and rinsed
1teaspoonblack pepperplus more to taste
1teaspoonsea saltplus more to taste
Spices:
2tablespoonschili powder
1teaspooncumin
1/2teaspoonrosemary
1/2teaspoonthyme
1 1/2tablespoonscinnamon
1teaspooncloves
1teaspoonfreshly grated nutmeg
1/2teaspoonallspice
1teaspoonginger
1 1/2tablespoonscocoa powder
Optional Toppings:
roasted pepitas
chives or green onions
coconut yogurt
Instructions
In a large, high-sided pot or skillet. Add the water, onion, bell pepper, apple, pumpkin, garlic, and jalapeño, and cook for 8 - 10 minutes until the pumpkin is tender. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Season to taste with additional salt and pepper if desired. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.
Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast. My favorite is to eat it on top of regular or sweet potatoes!
Recipe Notes
*If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili in step 3.