🌱🎃PUMPKIN lentil bean chili and plantains 🌱
The first thing people say when they find out is, ‘Oh, you’re a Scorpio 😳!’ Interestingly, this might be one of my happiest birthdays…I didn’t think I’d be saying that in 2020! 💛🎃Back to the chili…flavorful and warming, and so easy to make…uses store bought pumpkin purée. Double packed with protein…lentils and beans!💚Happy Tuesday.
✅Recipe: ✅Cook 1/2 cup green or brown lentils in enough water to cover by about 3 inches, until al dente. Drain and set aside. ✅Heat 1 tablespoon olive oil or veggie broth in a medium-large saucepan over medium-high heat. ✅Cook 1 diced onion for about 4 minutes until translucent. ✅Add 3 minced cloves garlic cloves and cook for 30 seconds more. ✅Add 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin, and 1/4 teaspoon cayenne. Cook for 1 more minute. ✅Add 2 tablespoons tomato paste and cook for another 2 minutes, stirring constantly. ✅Add 1 can unsweetened pumpkin purée (15 ounces), 1 cup tomato sauce, 1 cup vegetable broth, 1 tablespoon tamari, and 2 teaspoons fresh lime juice. Stir to combine. Heat until warmed through. ✅Stir in 2 tablespoons tahini. Mix well, making sure all of the tahini gets absorbed and that there are no chunks remaining. ✅Stir in 1 cup cooked green lentils, and 1 can kidney beans (15 ounces), drained and rinsed. Simmer until heated through. ✅Add maple syrup to taste. ✅Add salt and black pepper. ✅Adjust lime juice and tamari to taste.