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:
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:
*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!
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.
Pumpkin Lentil Chili - the perfect balance of sweet and spicy in this hearty vegetarian chili.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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)
Instructions
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.
Notes
~Nutrition facts calculated including the optional maple syrup and extra vegetable broth.
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!
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!!
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!
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!