Pumpkin Lentil Chili (Vegan, GF)
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.
- 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 salt
- 1 cup red lentils
- 3 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.
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 :)
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