Vegetarian Pumpkin Lentil Quinoa Chili

• Vegan
• Gluten free

• Produce

  • 1 can Black beans, low sodium
  • 2 Carrots
  • 3 cloves Garlic
  • 1 cup Lentils, dry
  • 1 Onion, small
  • 1 can Pumpkin puree
  • 1 Red bell pepper
  • 1 can Tomatoes, low sodium

• Canned Goods

  • 2 1/2 cups Vegetable stock, low-sodium

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 1 tbsp Chili powder
  • 1/2 tbsp Paprika, smoked

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

Found on livelytable.com

Description

Directions

• In a large pot, heat oil over medium heat. Add pepper, onion, carrots, and garlic. Cook 1-2 minutes, stirring, until veggies are slightly soft.
• Add remaining ingredients and stir to combine. Cover pot reduce heat to low. Let simmer for 30-45 minutes, stirring every 15 minutes or so.
• Serve chili hot and garnish as desired.

Nutrition