Vegetarian Pumpkin Chili
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
- Yield: 6 people
Description
A vegetarian chili packed with red lentils, veggies and beans for a hearty and filling meal.Β
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
- 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.
- Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!Β
Instant Pot Instructions
- 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
- 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.
- 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.Β
- Stir in pumpkin puree and beans until warmed through. Serve with your favorite toppings and enjoy!
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One of my go to recipes! I love it as is but I also love how easy and versatile it is if you don’t happen to have all the ingredients and need to sub something out. I’m a two person household and this lasts us for several meals and we often have some to freeze for future meals!
Thanks so much Jenna!
This is my go to fall recipe, itβs become a Halloween favorite and always has everyone asking for the recipe. Itβs all about the toppings for me. I made this for my vegetarian sister when she visited one year and so glad I did itβs a crowd pleaser for sure! I canβt fit it in my slow cooker so I use a big pot to make it. It always amazes me how quickly such a large batch disappears! I usually pair it with Laneyβs corn bread recipe!
SO happy you love it Theresa! Thank you for the awesome review!
Do you use dried lentils?
Yes!
I made this in the slow cooker. The flavor was amazing but it didnβt thicken up. The lentils were a bit al dente. What do I need to do differently? Thanks!
Perhaps it needed a little more time?
I love this idea! Must try!
I hope you love it!
Thank you so much for including crockpot, instant pot AND stovetop instructions! That is amazing!
You’re so welcome!