Vegetarian Pumpkin Lentil Chili
This post is sponsored by USA Pulses & Pulse Canada.
It’s time! Can you feel it? The weather is totally crisp and cool. The leaves are ever-so-slightly starting to change color. I wore boots for the first time last week (!!). Which means … it’s officially chili season!!
And oh are we kicking things off on a good note with this wonderfully cozy pumpkin lentil chili!
Now, if we’re being honest, I eat soup (yes, including chili) all year round. But. With the weather cooling down, I feel like it’s absolutely acceptable to start posting lots of soup recipes again. Yes? Yes!
So. Let’s get to today’s dish. We have a super hearty chili 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. <— That’s a triple threat right there!
As you may have already heard, the United Nations has declared 2016 the International Year of Pulses. And you can join me in taking the Pulse Pledge (i.e. commit to eating pulses once a week for ten weeks) by visiting pulsepledge.com!
Tips & Tricks For This Vegetarian Pumpkin Chili
- 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.
- This chili is totally freezer-friendly. Make a batch now to have on hand for busy weeknights.
- 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.
- 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!
- Let’s talk toppings! I personally think avocado and cilantro are the perrrrfect finishing touch. But get creative and use whatever you like!
Pumpkin lentil chili – healthy, nourishing and just so darn fun.
Additional Vegetarian Chili Recipes You Might Enjoy!
- Slow Cooker Butternut Squash and Quinoa Chili
- White Bean Salsa Verde Chili
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the chili:
Serving Size: 1
Amount Per Serving: Calories: 316 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 911mg Carbohydrates: 56g Fiber: 18g Sugar: 7g Protein: 14g