Vegan Pumpkin Lentil Chili with Quinoa

Vegan pumpkin lentil chili couldn't be any easier to make! It's a delicious and hearty plant-based chili loaded with veggies, smoky flavor, and plant protein from lentils, quinoa and black beans. (vegan, gluten-free)

As meat eater and a Texan, I love a good bowl of chili. And as a dietitian, I love my veggies and beans. What I don't love is when someone throws some chili powder in their chunky vegetable soup and calls it chili. So when I set out to make a plant based chili, I knew it had to be thick, stick-to-your-ribs hearty, and full of smoky flavor, just like it's meat-filled namesake. And I have to say, this chili is indeed worthy of being called chili, even without the meat.

Why You'll Love This Vegan Chili

While this chili may be vegan, it certainly doesn't leave you disappointed! Full of flavor and smokiness from spices like smoked paprika and chili powder and thickened up beautifully with pumpkin puree, it has more of the texture of chili con carne than most vegetarian recipes. Quinoa, black beans and lentils lend a good amount of protein (quinoa is a complete protein, which no other grain can boast!), while onion, peppers, carrots, garlic and fire-roasted tomatoes offer tons of veggie goodness and flavor. All in all, this chili is healthy, filling, delicious and appropriate for any dietary preference!

The Ingredients

• Onion, Bell Pepper, Carrot and Garlic - Tons of veggies for flavor and nutrients!
• Dry Lentils - Use regular green or brown lentils. Red lentils cook more quickly but will turn to mush.
• Dry Quinoa - White or multicolor, either is fine!
• Canned Black Beans
• Canned Fire-Roasted Tomatoes - I love using fire-roasted tomatoes for a smoky flavor. If you can't find them, regular tomatoes work just fine.
• Canned Green Chiles - For a little spice. Use one can and/or mild chiles for more tame heat, or use two cans and/or hot chiles for a spicier version.
• Pumpkin - Use canned 100% pumpkin, not pumpkin pie filling. You can also make your own!
• Spices - Chili powder, smoked paprika, cumin, salt and pepper. Again, smoked paprika gives the chili a delicious smoky flavor, and I highly recommend having it in your spice cabinet. But regular paprika will do in a pinch.
• Broth - I like you use beef broth because I don't follow a vegan diet. If you're vegan or vegetarian, use vegetable broth.

How To Make It

1. Heat the oil in a large heavy-bottomed pot. Add the onion, peppers, carrots and garlic and cook, stirring, until then vegetables are softened.
2. Add the black beans, lentils, quinoa, tomatoes, green chiles, pumpkin, spices, and broth and stir until well combined.
3. Cover and simmer until the quinoa and lentils are tender and the chili is thickened, about 30 minutes.

Don't forget the toppings! Go as wild as you want with toppings. If you're not strictly plant-based, top with cheese or sour cream (or both!), or for vegan-friendly options, diced avocado, cilantro, or sliced jalapeño are delicious. Don't forget the cornbread!

Recipe Tips

• The amount of salt you use will depend on the beans and the broth that you use. I tend to use low- or no-salt versions of both, so I add a little more salt. If you're using full salt versions of broth and canned beans, you'll probably want to stick with the amount in the recipe. Taste at the end and adjust as necessary.
• For a super quick chili, you can use cooked quinoa and lentils and reduce the broth to about 2 cups. Then just simmer until heated through if you're really in a hurry. If not, let it simmer longer to let the flavors develop and the veggies cook down.

Ingredient Substitutions

• If you don’t have canned green chiles, add 1-2 minced jalapeños or serrano peppers with the onion, garlic and peppers.
• If you want a very mild version, omit the green chiles altogether.
• Smoked paprika and fire roasted tomatoes both give this chili a smoky flavor and I highly recommend using both. However, in a pinch you can absolutely use regular tomatoes and regular paprika.
• If you don't follow a vegan diet, you can use beef broth for a more meaty flavor.

Storing Leftovers

Leftover pumpkin chili can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, adding more broth as needed.

Freezing Instructions

This chili is great for freezing! I like to freeze chili, soups and stews in 1-cup silicone freezing cubes so that I can take out a single portion for easy lunches or dinners for one. Pour the chili into the cubes, freeze until solid, then pop out of the cubes and store in a freezer-safe bag in the freezer for up to 3 months.

More Cozy Fall Recipes

• Easy Pumpkin Brown Rice Risotto
• Chipotle Apple Turkey Chili
• Sausage, Butternut Squash and Kale Soup
• One Pot Pork Loin with Apples, Onions and Fennel
• Butternut Squash and Sage Chicken Spaghetti

Did you make this recipe? Please leave a star rating in the comments!

Print

This post was originally published November of 2016 and has been updated.