Chunky Pumpkin Lentil Chili - alive magazine

Ingredients

• 1 cup (250 mL) dry brown lentils
• 1 Tbsp (15 mL) avocado oil or grapeseed oil
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 1/2 tsp (2 mL) salt
• 1 lb (454 g) vegan meatless grounds
• 1 large red bell pepper, chopped
• 1 medium zucchini, chopped
• 3 garlic cloves, peeled and minced
• 1 cup (250 mL) low-sodium vegetable broth
• 14 oz (398 mL) can diced tomatoes
• 1 cup (250 mL) pumpkin purée
• 1 Tbsp (15 mL) cocoa powder
• 2 Tbsp (30 mL) cider vinegar
• 1 canned chipotle chili pepper in adobo sauce
• 2 tsp (10 mL) dried oregano
• 3/4 tsp (4 mL) ground cumin
• 1/2 tsp (2 mL) cinnamon