Spicy Chili with Pumpkin and Lentils
Now that the weather is getting chilly, we thought it was time to hunt for the best chili! There are so many different ways to make this classic dish, and everyone has their own special recipe. Wait until you try this winning version from “Ginasitta!”
Keep reading to learn how to make this award-winning chili!
What makes this recipe stand is its creativity while still remaining true to the classic dish. Personally, I loved her addition of the lentils. They add texture, heart-healthy fiber, and are a fun swap for the traditional beans. Plus, this recipe has a bit of a seasonal twist as well, because there is also one cup of pumpkin puree in chili. Give this version a try…it just might become your new “go-to” chili recipe!
SPICY CHILI WITH PUMPKIN & LENTILS (click here to print recipe)
1 lb Ground Beef, or any ground meat
1 cup Pumpkin Puree
1 (8 Oz) Can Tomato Sauce
1 (15 Oz) Can Diced Tomatoes In Juice
3/4 cup Dried Lentils
1 Medium Onion, chopped
1 Garlic Clove, minced
1/3 cup Hot Salsa
2 cups Vegetable Broth
1 Green Pepper, chopped
1 Jalapeno Pepper, chopped
2 tsp Cumin
1/2 tsp Oregano
1 tsp Chili Powder
1/2 tsp Cayenne
Garnishes: Scallions, cheese, greek yogurt, tortilla chips
Brown the meat in a skillet and drain the fat. Transfer to a large pot and add the remaining ingredients. Stir well, cover, and cook over medium heat for one hour, then low heat for at least one more hour or until ready to eat. Top with desired garnishes and enjoy!
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