Vegan Pumpkin Lentil Chili with Quinoa

vegan pumpkin lentil chili in a small bowl topped with sour cream, jalapeno slices and cornbread.

4 from 1 reviews

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)


  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 cup dry quinoa
  • 1 cup dry lentils (brown or green)
  • 1 can (15 oz) low sodium black beans, drained and rinsed
  • 1 can (15 oz) diced fire roasted tomatoes
  • 1-2 small cans (4 oz) diced green chiles
  • 4 cups low-sodium vegetable stock
  • 1 can (15 oz) pumpkin puree
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp salt


  1. In a large pot, heat oil over medium heat. Add pepper, onion, carrots, and garlic. Cook 1-2 minutes, stirring, until veggies are slightly soft.
  2. Add remaining ingredients and stir to combine. Cover pot and reduce heat to low.
  3. Let chili simmer until lentils and quinoa are tender and chili is thickened, about 30-45 minutes, stirring every 15 minutes or so.
  4. Serve chili hot and garnish as desired.


  • 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.

Keywords: pumpkin lentil chili, vegan lentil chili, vegan pumpkin chili, vegan chili with quinoa