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 and plant protein thanks to lentils, quinoa and black beans. (vegan, gluten-free) Author: Kaleigh Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: about 12 cups 1x Category: main dish Method: stovetop Cuisine: vegan Scale 1x 2x 3x Ingredients 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 1 can (15 oz) low sodium black beans, drained and rinsed 1 can (15 oz) low sodium diced tomatoes 3 cups low-sodium vegetable stock 1 can (15 oz) pumpkin puree 1 tbsp chili powder 1/2 tbsp cumin 1 tsp freshly cracked black pepper 1/2 tbsp smoked paprika To serve: avocado, cilantro, cheese, or sour cream 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. Add remaining ingredients and stir to combine. Cover pot reduce heat to low. Let simmer for 30-45 minutes, stirring every 15 minutes or so. Serve chili hot and garnish as desired.
Keywords: pumpkin lentil chili, vegan lentil chili, vegan pumpkin chili