Spiced Pumpkin Red Lentil Chili

Nothing says cozy like a warm bowl of Pumpkin Red Lentil Chili. This plant-based dish combines tender red lentils, sweet pumpkin, hearty beans, and bold spices into a comforting meal perfect for fall and winter evenings. It’s ideal for meal prep, weeknight dinners, or serving guests, and its flavors deepen beautifully when reheated.

Why You’ll Love This Recipe

• Sweet and savory pumpkin pairs perfectly with protein-packed red lentils.
• High in fiber and plant-based protein, making it filling and nutritious.
• One-pot cooking makes preparation simple and cleanup easy.
• Flexible for vegetarians and vegans.
• Ideal for fall or winter evenings when you crave warmth and comfort.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1½ cups pumpkin, peeled and cubed (or canned pumpkin puree)
• 1 cup dried red lentils, rinsed
• 1 (15 oz) can diced tomatoes
• 3 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• Optional toppings: chopped cilantro, avocado slices, plant-based sour cream, pumpkin seeds

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and red bell pepper until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the pumpkin cubes or pumpkin puree and cook for 2 minutes to combine with the vegetables.
4. Add red lentils, diced tomatoes with juices, and vegetable broth. Bring to a simmer.
5. Stir in kidney beans, cumin, chili powder, smoked paprika, cinnamon, salt, and pepper. Mix well.
6. Reduce heat to low, cover, and simmer for 20–25 minutes until lentils are tender and pumpkin is cooked.
7. Mash a few pumpkin cubes in the pot if you want a thicker consistency.
8. Taste and adjust seasonings. Serve hot with optional toppings.

Tips & Variations

• Roast pumpkin cubes before adding for extra caramelized flavor.
• Substitute bell peppers with poblano or chipotle for a smoky heat twist.
• Add kale or spinach in the final 5 minutes for extra greens.
• Make it gluten-free by choosing gluten-free broth and skipping any bread sides.
• Leftovers taste even better the next day as flavors meld.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months.
• Reheat: Thaw overnight in the fridge and warm on the stove, adding a splash of broth if needed.
• Tip: Cool completely before freezing to preserve texture and flavor.

Serving & Pairing Ideas

• Serve with crusty bread, cornbread, or over rice/quinoa for a hearty meal.
• Top with avocado, pumpkin seeds, cilantro, or a dollop of plant-based sour cream.
• Pair with a crisp green salad to balance the chili’s richness.
• Great for meal prep: reheat for a quick lunch or dinner.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin?

Yes! Canned pumpkin works beautifully and saves prep time. Adjust the liquid slightly as it’s more concentrated than fresh cubes.

How long do red lentils take to cook in this chili?

Red lentils soften in about 20–25 minutes. Older lentils may need a few extra minutes; keep an eye on them.

Can I make this chili spicier or milder?

Absolutely. Adjust chili powder, smoked paprika, or add jalapeño for heat. Reduce spices for a milder version.

Can this be made ahead for meal prep?

Yes! The chili tastes even better the next day as the flavors meld. Store in individual portions for easy reheating.

Ready to Make It?

This Pumpkin Red Lentil Chili is a cozy, nutrient-packed, and satisfying dish that’s perfect for any chilly evening. Sweet pumpkin, hearty lentils, and rich spices make it a standout meal for dinner or meal prep. Try it today and enjoy a bowl of warmth and comfort!

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