Easy Vegetarian Pumpkin Chili

Name: Easy Vegetarian Pumpkin Chili
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, (finely diced); 2 1/2 teaspoons kosher salt, (divided); 6 cloves garlic, (minced); 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 (15-ounce can) pumpkin puree; 2 tablespoons tomato paste; 1 chipotle chili in adobo, (finely chopped, plus 1 teaspoon adobo sauce); 1 (28-ounce) can diced fire-roasted tomatoes; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can brown lentils, drained and rinsed ((or about 1½ cups steamed or pre-cooked brown lentils)); 2 cups water; Grated sharp cheddar cheese, plain Greek yogurt, toasted pepitas, chopped fresh cilantro, and/or diced avocado,; Tortilla chips, (for serving (optional))

a nutritious twist on the cold weather classic

I make a pretty great classic vegetarian chili, and I have a delicious, cheese-topped skillet chili in my cookbook, but as a vegetarian, I’ve never ventured much further. White chicken chili, Cincinnati chili, and yes, pumpkin chili — almost all of them are traditionally made with ground meat. …