20 Minute Freezable Pumpkin Chili

Name: 20 Minute Freezable Pumpkin Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: about 12
Ingredients: 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; 1/2 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; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1-2 teaspoons sea salt, (to taste; start with least amount); 1/2-1 teaspoon black pepper, (to taste; start with least amount)

Source

thrivinghomeblog.com

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

Ingredients

Serves

Yields about 12 originally about 12

Display Units in Metric

Display Mixed Units

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
¹⁄₂ 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
¹⁄₂ teaspoon	crushed red pepper flakes
¹⁄₂ teaspoon	dried oregano
¹⁄₂ teaspoon	paprika
¹⁄₂ teaspoon	onion powder
¹⁄₂ teaspoon	garlic powder
1-2 teaspoons	sea salt (to taste; start with least amount)
¹⁄₂-1 teaspoon	black pepper (to taste; start with least amount)

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 [email protected] — posted about 8 years ago

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

Comment from mabeladams — posted about 5 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 4 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 3 years ago

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.

This recipe was originally found at thrivinghomeblog.com.