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.
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, right? 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 enjoy!
*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. They 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. 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 (ribs and seeds removed) (leave them in if you like it HOT), diced
- 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.