5 from 1 vote
Small pot of Pumpkin Lentil Chill with two spoons in it
Pumpkin Lentil Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Pumpkin Lentil Chili - the perfect balance of sweet and spicy in this hearty vegetarian chili. 
Course: Chili, Entree
Cuisine: dairy free, egg free, gluten free, nut free, refined sugar free, soy free, vegan
Keyword: best vegan chili, easy vegetarian chili, pumpkin chili
Servings: 6
Calories: 327 kcal
Author: Jenn Sebestyen
  1. Heat oil (or vegetable broth) in pot over medium-high heat.
  2. Add onion, green bell peppers, jalapeño peppers, and garlic. Cook, stirring frequently, until onions are translucent, about 5 minutes
  3. Add cooked lentils, shredded carrots, diced tomatoes, pumpkin, tomato paste, water, chili powder, smoked paprika, cumin, salt and pepper. Bring to a boil.
  4. Reduce heat to medium-low and add beans.
  5. Cover and simmer for about 30 minutes to allow flavors to blend.
  6. Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine.
  7. If you like your chili soupier, add the vegetable broth and stir to combine.
  8. Serve and enjoy with your favorite chili toppings.
Recipe Notes

~Nutrition facts calculated including the optional maple syrup and extra vegetable broth. 



Nutrition Facts
Pumpkin Lentil Chili
Amount Per Serving
Calories 327 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 411mg18%
Potassium 1067mg30%
Carbohydrates 54g18%
Fiber 22g92%
Sugar 17g19%
Protein 17g34%
Vitamin A 15250IU305%
Vitamin C 40.4mg49%
Calcium 120mg12%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.