Ingredients
Scale
- 2 Tablespoons cashews
- 1 – 2 Tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 stalks celery
- 2 – 4 cloves garlic, peeled & chopped
- 4 cups turkey or chicken broth (or 4 cups water + 4 teaspoons chicken bouillon)
- 1/4 cup dry lentils
- 1 bay leaf
- 2 cups cooked beans, with juices
- 1 cup cooked pumpkin puree
- 1 cup corn
- 2 cups chopped leftover turkey (or chicken)
- 1/2 teaspoon EACH: cumin, pumpkin pie spice (optional), smoked paprika, chili powder
- Finely chopped hot pepper (I used salsa peppers) or cayenne, to taste
Instructions
- Put the cashews in a small bowl of water and let them soak while you begin cooking the chili.
- Heat a medium saucepan over medium heat, then add the olive oil and swirl or use a spatula to coat the bottom of the pan. Add the onion and saute until soft and translucent, then stir in the celery and garlic and cook until the garlic is fragrant.
- Stir in the broth, dry lentils, bay leaf, beans and pumpkin. Bring to a boil, then reduce heat to a simmer and let cook for about 20 minutes or until the lentils are tender.
- Drain off the liquid from the cashews. Remove a cup or so of the mixture from the soup pot and blend together with the cashews. (If you want to add cream cheese or cream/milk, this is the time to do it!)
- Stir the blended mixture back into the pot, then add in the corn, turkey and spices. Add hot pepper to taste. If the mixture is too thick, stir in some extra broth, milk or cream to thin. Cook until hot and bubbly. Enjoy!
Notes
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