Pumpkin purée is the secret ingredient in this chili, made with good-for-you lentils and black beans.
Here’s How to Make This AMAZING Low-Cal Chili
Sauté one chopped onion in 1 tablespoon of olive oil over medium heat. When the onion becomes translucent, add 1/2 cup of chopped red pepper and 1/2 teaspoon of kosher salt.
When the vegetables start to soften, add two cloves of minced garlic, 2 teaspoons of taco seasoning, 2 tablespoons of tomato paste, 1 tablespoon adobo sauce, one 15 ounce can of lentils and 1 quart of chicken stock.
Once this is well mixed, add 1 cup of pumpkin purée. Cook on medium heat until the chili thickens.
Garnish with sliced scallions and a dollop of sour cream. Delicious!