Pumpkin Lentil Chili – the perfect balance of sweet and spicy in this hearty vegetarian chili.
I know it’s a little early to get started on pumpkin all-the-things, but I just can’t help myself. This Pumpkin Lentil Chili is a perfect way to start.
I like my chili a little on the sweet side and this dish is a perfect balance between sweet and spicy.
Game Day Recipes
It’s a little more involved than the recipes I’ve been posting so far for Vegan MoFo (Vegan Month of Food), but with a little prep* ahead of time, you could still have this on the table in 30 minutes.
Chili is always a winner when hosting a football watching party. Tis the season, so make up a batch of this Pumpkin Lentil Chili, put out your favorite toppings ~ vegan cheese, tortilla chips, corn chips, vegan sour cream, green onions, hot sauce, diced red onion, cilantro, etc.
And don’t forget the guacamole!
Prep Ahead
*To make this dish even quicker, make a big batch of lentils over the weekend, refrigerate the 3 cups you need for this recipe and freeze the rest. That way you’ll have lentils ready to go whenever the mood strikes.
Or, Trader Joe’s sells precooked packaged lentils in the produce section, so you could always cheat and use those!
While you’re at it, chop up all the veggies (green peppers, jalapeños, onions, garlic) and store them in an airtight container together in the fridge. The flavors will be melded even before you begin to cook. Yay!
Pumpkin Lentil Chili
I hope you love this Lentil Chili as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 2 tbsp olive oil or grape seed oil (or use vegetable broth if you want oil-free)
- 1 small yellow onion (diced)
- 2 small green bell peppers (diced)
- 2 jalapeño peppers (diced) (ribs and seeds removed) (leave them in if you like it HOT)
- 2 garlic cloves (minced)
- 3 cups cooked lentils
- 2 carrots (peeled and shredded)
- 1 28 oz can diced tomatoes
- 1 15 oz can pure pumpkin puree
- 3 tbsp tomato paste
- 1 cup water
- 1 1/2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 15 oz can red kidney beans
- 2-3 tbsp pure maple syrup (optional)
- 1 cup vegetable broth (optional)
- Heat oil (or vegetable broth) in pot over medium-high heat.
- Add onion, green bell peppers, jalapeño peppers, and garlic. Cook, stirring frequently, until onions are translucent, about 5 minutes
- Add cooked lentils, shredded carrots, diced tomatoes, pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, salt and pepper. Bring to a boil.
- Reduce heat to medium-low and add beans.
- Cover and simmer for about 30 minutes to allow flavors to blend.
- Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine.
- If you like your chili soupier, add the vegetable broth and stir to combine.
- Serve and enjoy with your favorite chili toppings.
~Nutrition facts calculated including the optional maple syrup and extra vegetable broth.
More Delicious Meatless Chili Recipes to Love:
Black Bean Quinoa Chili w/ Cocoa
swayam singh says
Cant wait to make this in the winter! I am still dying here of humidity but boy this looks soo good!!
Jenn S. says
Oh, here too. We had beautiful fall temps for about a week and a half, but now we’re back in the 80’s with high humidity. Ugh!
Ginny McMeans says
What a great creation! I love all the veggies and lentils in this chili. I just have to make it!
Jenn S. says
Thanks, Ginny! The pumpkin makes it so creamy!
Noor Fatima says
The pumpkin looks like it works beautifully with the lentils. And I love your photography! The pots are adorable 🙂
Jenn S. says
Thank you so much, Noor!
Laura says
A great idea for a complete meal, so many good vegetables in there
Jenn S. says
Thanks, Laura. Enjoy!
Jessica @ConveyAwareness says
Looks great! Pinned and shared. Love the seasonal eats recipes I’ve been finding on the blog hops! Saw your recipe on Home to 4 Kiddos.
sebestyen2 says
Thanks for stopping by and sharing the recipe! Let me know how it turns out if you try it.
Kim says
I can’t wait any longer for cooler weather so I’m cooking this up now and cannot wait until it’s done! It’s smelling mighty good in here!
sebestyen2 says
How did it turn out?? I eat soup/stews all year long because I love them so much. No need to wait for the chill in the air!
Millet Girl says
Wow! This looks amazing!!! It’s still hot here in Florida so it doesn’t seem like fall, but will save this to try out. 🙂
sebestyen2 says
Thanks! It got cold quick here in the midwest, so I’ve been all about pumpkin everything lately. And I’m always about soup!
ajourneywithtiffany says
I am not a fan of lentils, but this really does sound awesome. I may have to try this in a month. 🙂
Stopping by from Plant-Based Blogger Tribe
sebestyen2 says
Hi, Tiffany! Thanks for stopping by. You really don’t taste the lentils…they just blend right in. But, of course, I love lentils, so maybe I’m biased. Let me know if you try it and what you think!
Clare Burgess (@clareburgess) says
Ooooh pumpkin, looks fab
sebestyen2 says
Pumpkin makes everything tastier, doesn’t it?! I love fall and all of it’s flavors!
evolutionofjill says
I am loving the pumpkin in the chili thing. You know it’s almost fall when all the pumpkin recipes start showing up! 🙂 Thank you for sharing! It looks so delicious!!
sebestyen2 says
Thanks! I love fall and all the flavors that come with it. I have so many ideas for pumpkin recipes floating around my head. I’m trying to refrain from making them all this week. LOL!