Makes 12 servings (or more)
2 tablespoons olive oil
2 large yellow onions, chopped
8 garlic cloves, chopped
1 tablespoon ginger, peeled and grated
2 tablespoons chili powder
1 teaspoon ground cumin
1 chipotle pepper, seeded and finely chopped
2 green bell peppers, chopped
2 ½ cups / 10 ½ oz / 300 gr diced pumpkin
1 28 oz / 800 gr can of crushed tomatoes
8 cups vegetable broth
2 cups / 14 oz / 400 gr green lentils, rinsed and picked over (you can alternatively use black lentils)
1 cup / 7 oz / 200 gr pearled farro (or barley)
⅔ cup / 6 oz / 120 gr bulgur wheat
1 tablespoon tomato paste
Toppings: fresh chopped parsley, dollop of plain soy yogurt, a drizzle of olive oil.
In a large stockpot over medium heat add the olive oil, and onions. When the onions soften up, add the garlic, ginger, chili powder and cumin.
Stir well and cook for a minute or so, until everything gets quite fragrant.
Stir in the chipotle pepper, green bell peppers, diced pumpkin, tomatoes, tomato paste, and the vegetable broth. Now add the lentils, farro, and bulgur (stirring between each addition).
Bring to a boil, then reduce the heat to low and simmer.
After 10 minutes, take a taste and adjust with salt and/or chili powder.
Simmer away for about 35-45 minutes or until the lentils and grain are fully cooked through.
If the chili thickens up too much, add more water, one cup at a time.
Before serving do your final adjustment with seasoning and water, if necessary.
Serve sprinkled with fresh chopped parsley, a dollop of soy yogurt and a drizzle of olive oil.
One serving yields 250 calories, 44 grams of carbs, 2.9 grams of fat and 13 grams of protein.