Lentil Pumpkin Chili

Lentil  Pumpkin Chili

INGREDIENTS:

The chili base:
1 cup dry beluga Black or de puy  green lentils, wash

4 Cups water or broth
½ small Kabocha or pumpkin, 2 cups , cone #3
1 large onion cone #2
I small spicy pepper finely chopped
2 tomatoes, finely chopped or large can chopped tomatoes
2 tsp sriracha
2-3 cloves of fresh garlic

wee bit of Coconut oil for frying
Juice of one lime or half a lemon
1 ½  cup coconut milk
2-3 tbsp fresh coriander- cilantro, finely chopped
3 tbsp tamari
1 ½ tbsp honey or 1 tbsp agave syrup
1 tbsp tahini
a few tbsp water

Spice mix
1½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground red paprika
TO SERVE
a handful fresh coriander ( cilantro) chopped
bits of citrus (lime or lemon) to squeeze over the chili

HOW TO:
In large pan 7 qt or 5 qt Roaster  Sauté onion , pepper  and garlic in a little coconut oil. Add broth, Lentils, pumpkin, tomatoes, start cooking on high heat. In a little bowl mix the dry spices, then pour the spice mix into the lentils and mix well. Add the tamari, tahini and agave with the coconut milk and let it simmer together on medium low heat. Add the finely chopped cilantro and the lime juice. Taste the chili and adjust with lime, honey, chili or cumin to your taste.

Serve with cashew Sourcream.

Cashew Cream Cheese or Sourcream

1 cup of raw cashews

1/4 cup water

juice and zest from 1-2 lemons

1 tsp apple cider vinegar

1/2 tsp salt

(Optional- add miso for a goat cheesy taste)

Blend all ingredients in a high speed blender until smooth and creamy

chill in fridge over night. add more water if you want a sour cream consistency.

Recipe by Kai Bravo