1/4 large onion of any color, chopped
1 clove garlic, smashed
1/4 green bell pepper, chopped, and/or 1 medium carrot, chopped
1 14.5 oz can diced tomatoes (with or without green chiles)
1 14.5 oz can vegetable broth
3/4 cup pumpkin puree
1/2 tsp salt
1 teaspoon chili powder
1 pinch allspice
1/4 tsp cumin
1/2 cup dry brown lentils, rinsed and sorted
Fresh cilantro leaves for topping, cleaned and torn (optional)
1. In a medium saucepan, saute onions, pepper and garlic in olive oil until soft.
2. Add all remaining ingredients, and stir. Cover and simmer until lentils are soft - about 90 minutes, give or take.
3. Serve and top with fresh cilantro, if desired.
Overall this was a super yummy chili, and though I don't think that the pumpkin flavor was as pronounced as I might have hoped, I think it has a nice balance. To do it over again, though, I think I would skip the cilantro, since its brightness somewhat overpowered said pumpkin.
Between the tomato and the pumpkin, this might as well be called "antioxidant chili," but that doesn't sound so appetizing. And it is. So that would be unfortunate.
Quote of the Day: Only the knife knows what goes on in the heart of a pumpkin. ~ Simone Schwartz-Bart