Vegan Pumpkin Lentil Chili with Quinoa

vegan pumpkin lentil chili in a small white bowl with cheese on top.

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 and plant protein thanks to 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
  • 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


  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 reduce heat to low. Let simmer for 30-45 minutes, stirring every 15 minutes or so.
  3. Serve chili hot and garnish as desired.

Keywords: pumpkin lentil chili, vegan lentil chili, vegan pumpkin chili