One-Pot Chickpea Lentil Chili {Less time cooking & More time Running}

chickpea Lentil CHILI.jpg

Lately I have been really busy with my new job at the coffee shop, running, skate skiing adventuring and playing with the dogs outside… and it seems I have not had as much inspiration to spend lots of time in the kitchen cooking up fancy stuff…

But I still want something super nourishing, packed with protein and energizing to keep us going outside…

And so I came up with this SUPER SIMPLE, ONE-POT CHILI recipe that I can make up in 10 minutes and forget about while it cooks in the pressure cooker. WIN-WIN.

I can then do other things like a quick yoga session and come back to a fully cooked dinner… 

food - bowl beans greens veggies seeds_4388-WEB.jpg

But don't forget the toppings because with one-pot recipes, the winning combo is about perfectly paired fresh toppings.. and for this one I chose SKOUT BACKCOUNTRY Roasted Chili Organic Pumpkin seeds, fresh cilantro and chunks of avocado…WOW, now that delivers not only flavor but healthy fats, complex carbohydrates, fiber and more protein!

WE are SKOUT BACKCOUNTRY Ambassadors and we got a discount code for you guys to get 25% OFF all their products on their website!

Use the code KGPPSKOUT on Their  website for 25% off. 

We usually serve this chili over steamed kale and have even tried it out with cooked beets too!

Get creative, have fun, eat well and spend more time playing outside while this super delicious healthy chili cooks itself! :)

food - bowl beans greens pumpkin seeds_3957-WEB.jpg

RECIPE:

Serves 6. Time: 1 - 6 hours depending on your slow-cooker or pressure cooker situation

  •  1 cup dried chickpeas (if you do not have a pressure cooker use cooked chickpeas)
  • 2 cups chopped pumpkin of choice or sweet potatoes (1/2 in. cubes)
  •  1 cup uncooked red lentils 
  •  1½ cups frozen green peas
  • 5½ cups low-sodium vegetable broth or broth & water mixture (if you do not have a pressure cooker use 2 ½ cups).
  •  2 (15oz) cans diced tomatoes
  • 1 cup chopped red onion
  •  5 garlic cloves, minced
  • ¼-½ cup nutritional yeast
  • 2½ tablespoons ground cumin
  • 1 teaspoon pink sea salt
  •  1 teaspoon chili powder or smoked paprika
  •  ½ teaspoon ground cinnamon
  •   ¼ teaspoon ground turmeric

Toppings:

  • 1 Avocado
  • 1 package Skout Backcountry Pumpkin Seeds of choice (we used chili)
  • Fresh cilantro for topping (about 1 bunch chopped)
    • Suggestion: Serve over a bed of steamed kale for the win!

    If you have a pressure cooker like an InstaPot, that is easy and you can just leave this to cook; but if you do not have one you can still make this chili!

INSTA-POT PRESSURE COOKER DIRECTIONS!

  1. Soak dry chickpeas in water for about an hour or overnight before you start.
  2. Add ALL of the ingredients into to pot.
  3. Mix well. 
  4. Cover and hit the bean/chili button (It cooks on high pressure for about 30 minutes more or less, plus time to heat up, in total about one hour).
  5. Once it has finished and it beeps, i allow it to cool for about 30 minutes before I even try to crack open the vent. At that point I allow the pressure to come out through the vent, and then I am finally able to open it.
  6. Chop the toppings and steam up some kale if you want to serve the chili over some kale!
  7. Top with loads of fresh cilantro, as many Skout Pumpkin seeds as you like and chunks of avocado.

STOVE-TOP DIRECTIONS:

 

  1. Make sure that you have a large pot to start and that you bought canned or cooked chickpeas.
  2. Next you will add everything to the pot, except for the cooked chickpeas.
  3. Stir well.
  4. Bring to a boil and then reduce to low-medium heat / simmer.
  5. Add the cooked and drained chickpeas now.
  6. Simmer for about 15-25 minutes until the lentils are soft.
  7. Remove from heat and allow to cool for 10 minutes before serving, so it can thicken up and get real tasty!
  8. Chop the toppings and steam up some kale if you want to serve the chili over some kale!
  9. Top with loads of fresh cilantro, as many Skout Pumpkin seeds as you like and chunks of avocado.

Note: depending on your ingredients you may need to add more water/vegetable broth as this cooks. Every batch seems to be slightly different, it should not be too dry, it should have just enough liquid to barely cover everything and in the end it should be absorbed mostly and kinda chili like.


Get the PUMPKIN SEEDS HERE

The Pressure cooker we have that changed our lives!