Menu Close

Pumpkin Chili Mac Recipe (Vegan, Gluten Free)

This pumpkin chili mac is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner.  Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.

The fall and winter months always give me an excuse to add pumpkin to any meal!  And this pumpkin chili mac recipe is a delicios and hearty bowl that everyone at the table will love.  I love eating pumpkin, it really is one of my favorite foods. Canned pumpkin works great in this chili mac (just make sure you get plain pumpkin puree and not pumpkin pie mix!) or you can make your own puree with fresh pumpkins.

This Pumpkin Chili Mac Recipe Is:

  • Rich
  • Hearty
  • Cozy
  • Loaded with Flavor
  • Perfect for Fall or Winter
  • Earthy
  • High Protein
  • Vegan, Gluten Free, Dairy Free

I love pumpkin because of how versatile it is.  You can use it in savory dishes like this healthy chili mac.  And it’s also great to add to baked goods and desserts.  I made an amazing vegan pumpkin spice bread recipe a few weeks ago!  Pumpkin is super healthy for you and is loaded with vitamin A.  I enjoy pumpkin all year round, so I make sure to stock up on canned pumpkin in the fall when it is on sale.

What In This Lentil & Pumpkin Chili Recipe?

wp-vegan pumpkin chili mac for gam day recipe healthy gluten free.jpg

Meal Prep This Pumpkin Chili Mac!

You can easily meal prep this vegan pumpkin chili mac by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

vegan pumpkin chili mac best savory pumpkin recipes

How Do I Make This Vegan Chili Mac Recipe?

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  3. To the pot, add the lentils, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
  4. Add the pumpkin puree kidney beans, and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.
  5. To serve, add a scoop of the pasta in each bowl, top with a scoop of chili, and add any toppings you like!

healthy chili mac recipe vegan with pumpkin

One of the BEST Pantry Staple Dinner Recipes

This vegan pumpkin chili mac recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

Other Healthy Fall Dinner Recipes You’ll Love:

Healthy Mac and Cheese Soup Recipe (High Protein, Vegetarian)

Instant Pot Baked Ziti (Vegetarian, Vegan, Gluten Free)

Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, GF)

Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

pumpkin chili with macaroni pasta healthy vegan gluten free dinners for families for fall

Get the Same Ingredients I Used In My Vegan Chili Mac Recipe!

As always, if you make this vegan pumpkin chili mac recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

wp-vegan pumpkin chili mac for gam day recipe healthy gluten free.jpg

Pumpkin Chili Mac (Vegan, GF)

Kelly Jensen
This pumpkin chili mac recipe is a healthy fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner.  Serve with a slice of thick crusty bread or cornbread, and top with your favorite toppings: cilantro, crackers, sour cream or coconut cream, and melty cheese.
5 from 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 336 kcal

Ingredients
  

  • 8 ounces pasta of choice use gluten free if you avoid wheat
  • 2 tablespoons olive oil
  • 1 small onion sliced
  • 2 carrots diced
  • 2 bell peppers diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Himalayan sea salt
  • 2 cups vegetable stock
  • 1 14 ounce can diced tomatoes with juice
  • 1 14 ounce can pumpkin puree
  • 2 13.5 ounce cans kidney beans drained and rinsed
  • 1 cup corn
  • 1/4 teaspoon Crushed Red Pepper Flakes optional skip if you like less spicy chili
  • Toppings: fresh chopped cilantro red onion coconut cream, sourdough croutons, or melty cheese.

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside.
  • In a large pot, heat the olive oil over low heat.  Add the onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • To the pot, add the lentils, vegetable stock, and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
  • Add the pumpkin puree kidney beans, and corn, and stir well to combine.  Add hot sauce if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering.
  • To serve, add a scoop of the pasta in each bowl, top with a scoop of chili, and add any toppings you like!

Nutrition

Calories: 336kcalCarbohydrates: 60gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 824mgPotassium: 799mgFiber: 10gSugar: 12gVitamin A: 16116IUVitamin C: 66mgCalcium: 90mgIron: 4mg
Keyword Gluten Free Chili Mac Recipe, Healthy Pumpkin Chili Recipe, Pumpkin Chili Mac Recipe, Pumpkin Chili with Noodles, Savory Pumpkin Recipes Vegan, Vegan Chili Mac Recipe with Pumpkin, Vegan Pumpkin Chili Mac
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This page may contain affiliate links, as an Amazon Associate I may earn a commission on qualified purchases, at no additional cost to you.

Posted in American, Dairy Free, Dinners, Fall Recipes, Gluten Free, Low Sodium, Lunches, Meal Prep, Pantry Recipes, Pastas, Recipe Index, Side Dishes, Soups, Southwest, Vegan Recipes, Vegetarian Recipes, Winter Recipes

3 Comments

  1. Pingback:Vegan Queso Soup Recipe - The Herbeevore .com

  2. Pingback:Pumpkin Black Bean Quesadilla Recipe - The Herbeevore

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.