... be my new favorite. In the past I've made it with Mexican flair, or tried different beans, or tested multiple levels of spiciness. Like I said, it's so versatile. This one though, it's just so full of nostalgic tastes of autumn that I can't see ever beating it. I also put apples in it. You're going to have to trust me on this one guys, it's so good!
-RECIPE-
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
-Ingredients-
Chili:
1 medium onion diced
1 medium bell pepper seeded and chopped
1 large apple peeled, cored, and diced
2 cups fresh pumpkin peeled and cut into small cubes*
6 cloves garlic minced
1 jalapeño pepper seeded and minced
1 cup tomato paste
1 cup tomato sauce
1 tablespoon cider vinegar
3 cups water plus a little more as needed
2 tablespoons molasses
2 tablespoons liquid smoke
2 tablespoons sriracha optional
2 tablespoons low-sodium soy sauce
3 tablespoons coconut sugar or 2 tablespoons brown sugar
2 cups cooked lentils drained and rinsed
2 cans white white beans undrained
1 can cooked black beans drained and rinsed
1 teaspoon black pepper plus more to taste
1 teaspoon sea salt plus more to taste
Spices:
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 1/2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1 teaspoon ginger
1 1/2 tablespoons cocoa 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.
