Vegan Pumpkin Lentil Chili

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 tbsp canola oil

1 onion (chopped)

4 garlic cloves (chopped)

3 tsp pumpkin spice (*see notes)

1 tsp cumin

1 tsp paprika powder

1-2 tsp chili powder (or one red chili pepper)

2 tsp cocoa powder

1 tbsp tomato paste

1 red or orange bell pepper (seeded & diced)

11.3 oz Hokkaido pumpkin (diced)

¾ cup lentils (rinsed)

14 oz chopped tomatoes (1 can)

1 ¾ cup vegetable broth

1 14 oz can black or kidney beans (240 g rinsed & drained)

1 ⅓ cup corn (240 g rinsed & drained)

salt and pepper (to taste)

1 avocado (pitted & sliced)

4-5 tbsp coconut yogurt (or other vegetable yogurt)

fresh parsley (or cilantro)

sesame seeds

limes or lemons

flatbread (or rice)

手順

*Note: Check out the recipe video + step-by-step photos above!

Heat the oil in a large skillet or pot and sauté the onion for 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Next, add the spices (pumpkin spice, cumin, paprika powder, chili powder, cocoa powder and tomato paste) and sauté for a minute.

Now add bell pepper and pumpkin cubes and fry for 1-2 minutes. Then add the rinsed lentils to the pan and stir to combine.

Add tomatoes and vegetable broth, stir and bring to a boil. Then reduce the heat to low and simmer for about 10 minutes, covered, until the lentils are almost done.

Season with salt and pepper to taste and add more chili powder as needed. Now add the beans and corn and simmer for about 5-10 more minutes (if the chili gets too thick, you can add more vegetable broth or water).

Serve the pumpkin chili in bowls and garnish with avocado slices, a dollop of coconut yogurt, fresh parsley or cilantro, sesame seeds and a squeeze of lime or lemon juice, if desired. Serve with Naan, flatbread or rice.

Enjoy!

栄養

• カロリー: 359.5 kcal
• 脂肪総量: 4.8 g
• 飽和脂肪: 0.6 g
• ナトリウム: 596.7 mg
• 炭水化物総量: 65.9 g
• 食物繊維: 20.9 g
• 糖質総量: 10.4 g
• タンパク質: 18.9 g