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Pumpkin Lentil Chili (Vegan, Gluten Free, High Protein)

This pumpkin lentil chili 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.

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Fall gives me an excuse to add pumpkin to any meal!  And this pumpkin lentil chili recipe is a delicious fall meal 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 (just make sure you get plain pumpkin puree and not pumpkin pie mix!) or you can make your own puree with your leftover pumpkins from Halloween.

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This Pumpkin Lentil Chili Recipe Is:

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

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I love pumpkin because of how versatile it is.  You can use it in savory dishes like this healthy lentil chili.  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.

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What In This Vegan Lentil and Pumpkin Chili Recipe?

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Easy Vegan Meal Prep Pumpkin Chili Recipe

You can easily meal prep this vegan lentil pumpkin chili 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!

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How Do I Make This Vegan Pumpkin Chili Recipe?

  1. 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.
  2. 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.
  3. 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.
  4. Serve in bowls, and add any toppings you like!   Fiesta forever 🙂

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One of the BEST Pantry Staple Dinner Recipes

This vegan pumpkin chili 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 have a whole section of TheHerbeevore dedicated to my favorite pantry staple meals.  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)

Vegan Black Eyed Pea Soup with Sausage and Collard Greens

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Get the Same Ingredients I Use For My Vegan Pumpkin Chili Recipe:

As always, if you make this vegan pumpkin lentil chili 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!

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Pumpkin Lentil Chili (Vegan, GF)

Kelly Jensen
This pumpkin lentil chili 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, Soup
Cuisine American
Servings 8 servings

Ingredients
  

Instructions
 

  • 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.
  • Serve in bowls, and add any toppings you like!   Fiesta forever 🙂
Keyword Healthy Vegan Pumpkin Recipes, Lentil and Pumpkin Chili Recipes, Pumpkin for Dinner Recipes, Pumpkin Lentil Chili Recipe, Savory Pumpkin Recipes, Vegan Pumpkin Bean Chili, Vegan Pumpkin Chili Recipe
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Posted in 21 Day Fix, American, Dairy Free, Detox Recipes, Dinners, Favorites, Gluten Free, Lunches, Meal Prep, Pantry Recipes

6 Comments

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