Name: Pumpkin Lentil Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: dairy free
Ingredients: 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 or diced); 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)

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Pumpkin Lentil Chili – the perfect balance of sweet and spicy in this hearty vegetarian chili.

Chili is the perfect dish to get us through fall and winter. It’s hearty, filling, and nutritious.

I like my chili a little on the sweet side and this dish is a perfect balance between sweet and spicy.

Eat it with a spoon or scoop it up with tortilla chips, but either way, garnish it with your favorite toppings and dig in!

WHAT IS VEGETARIAN CHILI MADE OF

Most chili starts out the same way…with aromatics like onion, garlic, and peppers. I use carrots in my chili as well as we like the sweetness they bring. Sometimes I shred them so they kind of disappear right into the chili, other times I dice them up so they add texture.

In this vegan chili recipe, I use lentils instead of meat. I also add beans because we love them, but you can leave them out if you don’t.

Add tomatoes and spices and you’ve got chili!

IS VEGETARIAN CHILI GOOD FOR YOU?

Loaded with plant protein, vitamins, minerals, and antioxidants, this Pumpkin Lentil Chili is super nutritious and definitely good for you!

Don’t miss these other delicious meatless chili recipes:

HOW DO YOU THICKEN VEGAN CHILI?

Chili is pretty thick on it’s own, but in this recipe, I add pumpkin purée for even more body. It blends in flawlessly!

You shouldn’t need to thicken this Pumpkin Lentil Chili any further, but if for some reason you find your self with a liquidy chili in the future, try some of these tricks:

Use a potato masher and mash some of the beans in the chili
Add a couple tablespoons of quick oats or cornmeal straight into the chili and let simmer
Let it simmer longer so the liquid evaporates

WHAT GOES WITH PUMPKIN LENTIL CHILI?

The best part of chili is being able to customize individual bowls. Try some of these yummy toppings:

Diced Avocado or Guacamole
Shredded dairy-free cheese
Vegan sour cream or Dairy Free Southwest Ranch Dressing
Crushed tortilla chips
Diced red onion or green onion
Chopped cilantro
Squeeze of fresh lime juice

And don’t forget a big slice of Vegan Cornbread on the side!

PRO TIPS FOR MAKING PUMPKIN LENTIL CHILI

*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 use precooked packaged or canned lentils.

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!