Description
A vegetarian chili packed with red lentils, veggies and beans for a hearty and filling meal.
Ingredients
Scale
- 1 large yellow onion, diced
- 3 poblano peppers (also called pasilla peppers), (diced and seeded)
- 4 garlic cloves, minced
- 1 28 ounce can fire roasted tomatoes
- 2 cups red lentils
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 6 cups vegetable stock
- 1 15 ounce can pumpkin puree
- 2 15 ounce cans black beans, rinsed and drained
Optional Toppings
- Cilantro
- Avocado
- Sour cream/greek yogurt
- Pumpkin seeds
Instructions
Slow Cooker Instructions
- Add the onion, peppers, garlic, tomatoes, lentils, chili powder, paprika, salt, and veggie stock into the slow cooker. Stir gently then cover and cook on low for 4-6 hours.
- Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!
Instant Pot Instructions
- Add the onion, peppers, garlic, tomatoes, lentils, chili powder, paprika, salt, and veggie stock into the Instant Pot. Turn the valve to sealing, then cook on the soup setting (30 minutes). Manually release pressure and stir in the pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!
Stove Top Instructions
- Heat a large pot over medium/high heat. Add a couple tablespoons of olive oil and cook the onion, peppers and garlic for 4-5 minutes until they begin to soften.
- Add the tomatoes, lentils, chili powder, paprika, salt and veggie stock. Bring mixture to a boil then simmer for 20-30 minutes until lentils are cooked through.
- Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!