So pumpkin is not really what I think when I think Chili. Just as it is not what I think when I think about enchiladas, but those turned out amazing and I am all about trying new things. BAM! This was amazing. Even Quin asked me to make it again because he loved it so much. MOM FOR THE WIN! There are LOTS of veggies hidden in here so I feel like I am WINNING!!!
This would be prefect for a cool fall day or a tailgate. Even a potluck item for those fall or halloween get togethers. It could easily be done in a crock pot BUT we used a Dutch oven. It takes about an hour and a half to make total time. I hope you love it as much as we do!
HARVEST PUMPKIN LENTIL CHILI
What you Need:
1 tbsp EVOO
2 cups onion, chopped coarse
1 cup carrots, chopped
1 cup celery, chopped
4 bone in chicken thighs (about 2 lbs), skinned
1 1/2 cup water
4 cups reduced sodium chicken broth
3/4 brown lentils, rinsed and drained
1 14 oz can white beans, rinsed and drained
1 3/4 cups pumpkin, pureed (OR 1 15 oz can organic pumpkin)
1 14.5 oz can organic diced tomatoes, no salt added, undrained
2 tbsp chili powder (use one if you like less heat)
1 tsp ground cumin
1 tsp dried oregano, crushed
1 tbsp Louisiana hot sauce, (2 tbsp for more heat)
Plain low fat greek yogurt
Roasted pumpkin seeds (for topping)
What to do:
In a 4 qt. dutch oven heat oil over medium heat. Add onions, carrot, and celery. Cook, occasionnally stirring, for about 6-8 minutes or until the onions are soft. Add Chicken, broth, and water. Bring to a boil. reduce heat and simmer, covered for 20 minutes OR until the chicken is done (No longer pink). Remove chicken from Dutch oven and let cool. While it is cooling add the lentils to the broth mixture and return to a boil. reduce heat and simmer covered for 30 minutes or until or until lentils are soft. Remove the bones from the chicken and shred into pieces. Stir in chicken. Add the Beans and the next five ingredients (through oregano) into the mixture. Mix completely and simmer covered for 10 minutes or until heated through. Add in the Hot sauce. Serve in individual mini crocks or bowls. If you want you can top each serving with the y, ogurt, pumpkin seeds or more chili powder.
Makes 8 servings of 1 1/2 cups each.
223 cal, 22 g protein, 24g carbs, 10g fiber, 5 g fat