Vegan Pumpkin Red Lentil Chili
Delicious Vegan Pumpkin Red Lentil Chili
This vegan pumpkin red lentil chili is a hearty and flavorful meal that can be enjoyed any time of the year. It’s packed with protein, and the combination of pumpkin and red lentils give it a unique and delicious flavor. The chili is easy to make and can be served with a variety of sides, such as cornbread, rice, or even a simple salad.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup dry red lentils, rinsed
- 4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
To begin, heat the olive oil in a large stockpot over medium heat. Add the onion, garlic, and red pepper and cook for 5 minutes, until the veggies are softened. Next, stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
Add the diced tomatoes, pumpkin puree, black beans, red kidney beans, red lentils, and vegetable broth. Give the chili a stir to combine all the ingredients and bring it to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Simmer for 30 minutes, or until the lentils are tender.
Once the lentils are cooked through, season the chili with salt and pepper, to taste. If the chili is too thick, add a little more vegetable broth or water. Serve the chili hot with your favorite toppings, such as vegan sour cream, avocado, cilantro, or jalapenos. Enjoy!