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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


  • 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 :)
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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