This recipe has a new flavor of any chili I've ever had. It has lots of flavor and incredibly good for you.
yield: 6 prep time: 10 minutes cook time: 4-8 hours
2 15 ounce cans kidney beans, drained & rinsed
2 cups vegetable broth
2 15 ounce cans fire-roasted diced tomatoes, watch for added sugars and excess sodium
1 cup dry red lentils
1 cup pumpkin puree, recipe below
1 cup chopped yellow onion, I just did 2 small
1 TBS cocao powder, make sure you're using real cacao and cocoa powder
1 TBS chili powder
1 tsp cinnamon
2 tsp cumin
1/2 tsp cloves
1 tsp kosher salt
1-2 sweet potatoes, chopped into inch pieces
1- Add ALL ingredients to a 3-quart or larger crock pot. Stir!!
2- Cook on high for 4-5 hours or low for 8. I prefer things a little more fresh vs cooking a looooong time and having them mushy. But in this recipe you want to go long enough that the lentils are soft. I didn't cook mine entirely too long, 3-4 hours and they were still fine. My cooker gets really hot though.
1-2 small pumpkins
*this made about 2-3 cups or more
Get a metal or glass casserole dish. Heat oven to 350-400 degrees. I chose 350 degrees and just went longer, I like to always under cook then cook more vs cook too much then be stuck with an over cooked item. Place pumpkin in dish, and grease up with olive oil, avocado oil, or coconut oil. Cover with foil and set timer for 25 minutes. Check pumpkin with fork. If you feel the skin getting soft this is great! Rotate the pumpkins and keep them evenly cooking.
I eventually cooked for 40 minutes, took out one that was done and finished the other for another 10. Cut it in half to then scoop out the seeds, save them for baking with oil and salt to then have for a snack!
Put it all into a Vitamix or blender and there you have it! Pumpkin puree!