Pumpkin Lentil Chili
This pumpkin lentil chili is a cozy 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.
Servings: 8 servings
Calories: 196kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 2 carrots diced
- 2 bell pepper diced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon Sea Salt
- 1 cup red lentils
- 3 cups Vegetable Stock
- 14 ounces Diced Tomatoes
- 14 ounces pumpkin puree
- 2 13.5 ounce cans kidney beans drained and rinsed
- 1 cup sweet 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
- 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 the chili flakes 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 such as chopped onions, dairy-free cheese, or plant-based sour cream.
Nutrition
Calories: 196kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 517mg | Potassium: 401mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3862IU | Vitamin C: 43mg | Calcium: 28mg | Iron: 2mg