Happy Meatless Monday! I am still loving this fall weather. My younger self who didn’t understand the magic of boots, scarves, or cute sweaters, is totally laughing at me right now, but all I can say is thank goodness I finally came around. And started blow-drying my hair on the regular. No wonder 20-year-old Jess was cold all the time—her freaking hair was always wet!

Today I’ve got a vegan chili recipe for you that’s perfect for those blustery days. It’s also perfect comfort food for anyone who’s stressing about this week’s election! It comes together in a half-hour and features red lentils, pumpkin, and salsa. Enjoy!

Tempeh Red Lentil Pumpkin Chili (vegan)

Ingredients:

• 1 tablespoon sunflower or olive oil
• 1 small onion, diced
• 1 cup red lentils, rinsed
• 2 cups water
• 1 block tempeh, crumbled or cut into small chunks
• 1 teaspoon turmeric
• 1 15-ounce can pumpkin puree
• 1 container salsa

Directions:

1. In a large stock pot, heat oil over medium heat. Add onion and sauté until translucent.
2. Add lentils and water. Bring to a boil. Lower heat and cover. Cook on low for 10-15 minutes or until lentils are tender.
3. Uncover lentils and add tempeh and turmeric. Stir well to combine.
4. Add pumpkin and salsa. Stir well. Bring to a boil and then lower heat. Simmer chili on medium-low for 20-30 minutes.
5. Serve hot.

Serves 4

Nutrition Information per serving (about 1 1/2 cups chili): 345 calories, 10 grams fat (1 gram saturated), 21 grams fiber, 365 milligrams sodium, 207 milligrams potassium, 25 grams protein, 278% vitamin A, 36% vitamin C, 8% calcium, 30% iron

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