This Vegan Pumpkin Lentil Chili is a quick and easy to make one pot recipe that’s healthy, delicious, and a great autumnal version of the classic Mexican Chili sin Carne! Perfect for a nutritious lunch or dinner that's also ideal for meal prep and freezing!
*Note: Check out the recipe video + step-by-step photos above!
Heat the oil in a large skillet or pot and sauté the onion for 2-3 minutes until translucent. Then add the garlic and sauté for another minute. Next, add the spices (pumpkin spice, cumin, paprika powder, chili powder, cocoa powder and tomato paste) and sauté for a minute.
Now add bell pepper and pumpkin cubes and fry for 1-2 minutes. Then add the rinsed lentils to the pan and stir to combine.
Add tomatoes and vegetable broth, stir and bring to a boil. Then reduce the heat to low and simmer for about 10 minutes, covered, until the lentils are almost done.
Season with salt and pepper to taste and add more chili powder as needed. Now add the beans and corn and simmer for about 5-10 more minutes (if the chili gets too thick, you can add more vegetable broth or water).
Serve the pumpkin chili in bowls and garnish with avocado slices, a dollop of coconut yogurt, fresh parsley or cilantro, sesame seeds and a squeeze of lime or lemon juice, if desired. Serve with Naan, flatbread or rice.
Pumpkin Spice recipe: 1 tsp ground cinnamon + 1 tsp ground ginger + ½ tsp nutmeg + ½ tsp allspice (Alternatively, you could also use curry powder).
Pumpkin: Instead of pumpkin, you can also use sweet potatoes or squash.
Beans: The beans can also be replaced with chickpeas.
Lentils: If using other lentils, be sure to follow the cooking time stated on the package, as it can vary depending on the type of lentils.
Storing: Leftover chili can be stored in the refrigerator for up to 5 days or frozen for up to 2-3 months.
More information about the recipe is mentioned in the blog post above!