Description
Hearty Pumpkin Red Lentil Chili packed with sweet pumpkin, red lentils, kidney beans, and bold spices. A cozy, flavorful dish perfect for fall and winter.
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
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 to thicken the chili if desired.
8. Taste and adjust seasonings. Serve hot with optional toppings.
Notes
Roast pumpkin cubes before adding for extra caramelized flavor.
Substitute bell peppers with poblano or chipotle for a smoky twist.
Add kale or spinach in the final 5 minutes for extra greens.
Make gluten-free by choosing gluten-free broth and skipping any bread sides.
Leftovers taste even better the next day as flavors meld.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American/Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g