INGREDIENTS

2 tbsps olive oil

1 medium onion, red; chopped

2 cloves garlic, minced

1 medium bell pepper, green; chopped

1 medium bell pepper, red; chopped

1 medium jalapeno pepper, seeded and diced

1 cup lentils, green, picked through and rinsed

2 14 oz cans tomatoes, diced, fire-roasted

1 15 oz can black beans, drained and rinsed

1 15 oz can kidney beans, drained and rinsed

1 15 oz can pumpkin, puree (not pumpkin pie filling!)

3 cups vegetable broth, low-sodium

1 1/2 tbsps chili powder

2 tsp cumin

1 tsp paprika, smoked

1/4 tsp cinnamon, ground

1 tsp salt, fine sea

Toppings:

Tortilla chips, or cornbread

avocado, sliced

cilantro, chopped

toppings, as desired

INSTRUCTIONS 

1. Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers and the jalapeno. Cook for another 5 minutes, until tender.
2. Add in the lentils, tomatoes, both kinds of beans, the pumpkin, broth, chili powder, cumin, paprika, cinnamon and salt. Mix to combine. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer for about 35 to 40 minutes, until the lentils are tender and the chili has thickened up. Taste and season with additional salt as needed. Serve as desired.