A Vegetarian Pumpkin Chili packed with red lentils, veggies and beans for a hearty and filling meal. 

Hello, fall. FINALLY. FINALLYYYYYYYY!!! For any of you SoCal people out there, you know what I’m talking about. Today is day one of normal fall weather. It’s been like 103-104 degrees for the past couple of weeks and I was so beyond over it, but for the next foreseeable future all I see is 60’s and sunny. Yes please. Insert this Vegetarian Pumpkin Chili!

Ok, I know what you’re thinking. Pumpkin in chili? That’s weird and gross, no thanks. I promise you it’s delicious. It actually doesn’t taste “pumpkin-y” at all. All it does is give a slightly sweeter flavor to the chili, which works really nicely if you want to add some hot sauce in at the end.

Do it.

The good thing about this Vegetarian Pumpkin Chili (and really most soups) is that it can be made in the Slow Cooker, Instant Pot, or on the stove top! So really your mood guides your method!

I know you’re gonna love this one. Add it to the weekly menu this season.

Vegetarian Pumpkin Chili

★★★★ 4 from 1 reviews

• Yield: 6 people 1x

Print

Pin

---

Description

A vegetarian chili packed with red lentils, veggies and beans for a hearty and filling meal. 

---

Scale 1x2x3x

Ingredients

• 1 large yellow onion, diced
• 3 poblano peppers (also called pasilla peppers), (diced and seeded)
• 4 garlic cloves, minced
• 1 28 ounce can fire roasted tomatoes
• 2 cups red lentils
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 tablespoon salt
• 6 cups vegetable stock
• 1 15 ounce can pumpkin puree
• 2 15 ounce cans black beans, rinsed and drained

Optional Toppings

• Cilantro
• Avocado
• Sour cream/greek yogurt
• Pumpkin seeds

---

Instructions

Slow Cooker Instructions

1. Add the onion, peppers, garlic, tomatoes, lentils, chili powder, paprika, salt, and veggie stock into the slow cooker. Stir gently then cover and cook on low for 4-6 hours.
2. Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy! 

Instant Pot Instructions

1. Add the onion, peppers, garlic, tomatoes, lentils, chili powder, paprika, salt, and veggie stock into the Instant Pot. Turn the valve to sealing, then cook on the soup setting (30 minutes). Manually release pressure and stir in the pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!

Stove Top Instructions

1. Heat a large pot over medium/high heat. Add a couple tablespoons of olive oil and cook the onion, peppers and garlic for 4-5 minutes until they begin to soften.
2. Add the tomatoes, lentils, chili powder, paprika, salt and veggie stock. Bring mixture to a boil then simmer for 20-30 minutes until lentils are cooked through. 
3. Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!

---

When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!

Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!