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This recipe was originally found at thrivinghomeblog.com.

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20 Minute Freezable Pumpkin Chili

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

Ingredients

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2 tablespoons olive oil
2 large onions diced
3 large carrots diced
4 garlic cloves minced
1 (15 oz) can pumpkin puree
1 (28 oz) can diced tomatoes (do not drain)
4 cups (1 carton) vegetable stock/broth (Note: add more if chili gets too thick)
1 can (15 oz) black beans drained and rinsed
1 can (15 oz) pinto beans drained and rinsed
1 can (15 oz) garbanzo beans drained and rinsed
12 cup dried lentils (any kind; rinse first) or another can of beans, (your choice)
2 tablespoons tomato paste
1 bay leaf
2 tablespoons chili powder
1 tablespoon ground cumin
12 teaspoon crushed red pepper flakes
12 teaspoon dried oregano
12 teaspoon paprika
12 teaspoon onion powder
12 teaspoon garlic powder
1-2 teaspoons sea salt (to taste; start with least amount)
12-1 teaspoon black pepper (to taste; start with least amount)

Directions

Visit thrivinghomeblog.com to view the directions for this recipe.

Comments & Personal Notes

Very good and easy. Used kidney beans instead of lentils. Used about 2c broth. Could even use less. 1 tsp cumin, penzey minced garlic with other spices, only a pinch red pepper flakes, very little s/p when sautéing onions. Everyone liked it. Faster than our usual recipe. Will make again.

Comment from Feeding our family — posted about 6 years ago

Instant pot manual 25 minutes. Meant to use Soup setting. Lentils were just barely done enough.

Comment from mabeladams — posted about 3 years ago

I am going to try "Cowboy Chili" seasoning (a kind of expresso tasting spices, and perhaps cocoa nibs (or cocoa powder).

Comment from Chef Me — posted almost 2 years ago

Yum! We used a can of blackeyed peas instead of the lentils, and doubled the minced garlic. No one missed meat, which we usually have in chili.

Comment from HeatherOnTheGo — posted over 1 year ago

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