October 17, 2016

Vegetarian Pumpkin Lentil Chili

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Hearty and healthy, this vegetarian pumpkin lentil chili is perfect for cold weather or game day! Packed with warm spices, lentils, beans and veggies, it’s freezer friendly and wonderfully cozy. Dairy free, gluten free and vegan.

Two white bowls filled with Vegetarian Pumpkin Chili with spoons in the bowls.

This post is sponsored by USA Pulses & Pulse Canada.

It’s time! The weather is crisp and cool. The leaves are ever-so-slightly starting to change color. And I wore boots for the first time last week. Which means … it’s officially chili season!

And we kicking things off with this wonderfully cozy pumpkin lentil chili.

Which is packed to the brim with the good stuff. Plenty of veggies. An entire can of pumpkin puree. Lentils. Two kinds of beans.

It’s full of flavor and has a hint of creaminess from the pumpkin. It’s vegetarian, vegan AND gluten free (as long as you use appropriate toppings).

Now, it’s absolutely no secret that I am a huge fan of lentils, beans, chickpeas and dried peas (which are collectively defined as pulses). So, I couldn’t be happier to be teaming up with USA Pulses and Pulse Canada to develop some recipes using pulses this fall.

Because seriously. What’s not to love? These flavorful little superfoods are an awesome source of plant-based protein, are nutritious to boot and extremely versatile. 

A white bowl filled with Vegetarian Pumpkin Chili topped with sliced avocado and cilantro.

Tips & Tricks For This Vegetarian Pumpkin Chili

  1. Yes, there is an entire can of pumpkin in this chili. But don’t be scared. The chili still has a very classic taste. The husband had no clue there was even pumpkin in the chili. Now how’s that for sneaky? But seriously. I think this will please both pumpkin lovers and those who are kind of on the fence with pumpkin.
  2. This chili is totally freezer-friendly. Make a batch now to have on hand for busy weeknights.
  3. As far as the spice level – as written, the chili has an ever-so-slight hint of heat. Not at all over the top. However, if you don’t like spice, be sure to remove all the seeds AND membranes from the jalapeno.
  4. I find the thickness of the chili perfect as written – it’s thick but not super thick. However, feel free to add more broth at the end if you’d like to thin it out.
  5. Let’s talk toppings. I personally think avocado and cilantro are the perrrrfect finishing touch. But get creative and use whatever you like.

A bowl filled with Vegetarian Pumpkin Chili with torn bread to the side.

Additional Chili Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Hearty and healthy, vegetarian pumpkin lentil chili! Filled with warm spices, lentils, beans and veggies! Freezer-friendly and wonderfully cozy!

Vegetarian Pumpkin Lentil Chili

Yield: about 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Hearty and healthy, this vegetarian pumpkin lentil chili is perfect for cold weather or game day! Packed with warm spices, lentils, beans and veggies, it’s freezer friendly and wonderfully cozy. Dairy free, gluten free and vegan.

Ingredients

For the chili:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium jalapeno, seeded and diced
  • 1 cup green lentils, picked through and rinsed
  • 2 (14 ounce) cans diced fire-roasted tomatoes
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
  • 3 cups low-sodium vegetable broth
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon fine sea salt

Serving ideas:

  • tortilla chips or cornbread
  • sliced avocado
  • chopped cilantro
  • shredded regular or dairy free cheese
  • greek yogurt, sour cream or cashew sour cream

Instructions

  1. Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in both peppers and the jalapeno. Cook for another 5 minutes, until tender.
  3. Add in the lentils, tomatoes, both kinds of beans, the pumpkin, broth, chili powder, cumin, paprika, cinnamon and salt. Mix to combine.
  4. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer for about 35 to 40 minutes, stirring occasionally, until the lentils are tender and the chili has thickened up.
  5. Taste and season with additional salt as needed (I usually add a little more). Serve as desired.

Notes

To keep this dairy free / gluten free / vegan, etc. - be sure to use appropriate toppings of choice!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 316Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 911mgCarbohydrates: 56gFiber: 18gSugar: 7gProtein: 14g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
This post is sponsored by USA Pulses & Pulse Canada. However, all opinions and content are completely my own. As always, thank you for reading and letting me share brands & sponsors that I love!

Dairy Free, Freezer-Friendly, Game Day, Gluten Free, Grain Free, Main Dish, Meatless, Nut Free, Pumpkin Season, Recipes (ALL), Soups, Soy Free, Vegan, Vegetarian
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