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    Vegetarian Pumpkin Chili

    Oct 30, 2017 / by Laney Schwartz / 10 Comments(updated Sep 21, 2020)
    ★★★★★ from 2 reviews

    Jump to Recipe·Print Recipe

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

    Vegetarian Pumpkin Chili

    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!

    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.

    Vegetarian Pumpkin Chili

    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!

    Vegetarian Pumpkin Chili

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

    Vegetarian Pumpkin Chili
    Print
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    Vegetarian Pumpkin Chili

    Vegetarian Pumpkin Chili

    ★★★★★ 4.5 from 2 reviews
    • Yield: 6 people 1x
    Print Recipe
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    Description

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


    Ingredients

    Scale
    • 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!

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    Filed Under: Dinner, Gluten Free, Healthy, Instant Pot & Slow Cooker, Quick & Easy, Soups & Stews, Vegetarian Tagged With: Chili, halloween, Instant Pot, Life is but a Dish, Pumpkin, pumpkin chili, Slow cooker, vegetarian

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Theresa Belanger

      December 23, 2021 at 1:17 pm

      This is my go to fall recipe, it’s become a Halloween favorite and always has everyone asking for the recipe. It’s all about the toppings for me. I made this for my vegetarian sister when she visited one year and so glad I did it’s a crowd pleaser for sure! I can’t 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 Laney’s corn bread recipe!

      ★★★★★

      Reply
      • Laney Schwartz

        December 23, 2021 at 1:59 pm

        SO happy you love it Theresa! Thank you for the awesome review!

    2. Lauren

      October 14, 2020 at 11:36 pm

      Do you use dried lentils?

      Reply
      • Life is but a Dish

        October 15, 2020 at 9:04 pm

        Yes!

    3. Lisa

      October 27, 2019 at 4:04 am

      I made this in the slow cooker. The flavor was amazing but it didn’t thicken up. The lentils were a bit al dente. What do I need to do differently? Thanks!

      ★★★★

      Reply
      • Life is but a Dish

        October 29, 2019 at 2:42 pm

        Perhaps it needed a little more time?

    4. Amanda

      November 07, 2017 at 9:44 pm

      I love this idea! Must try!

      Reply
      • Life is but a Dish

        November 09, 2017 at 2:08 pm

        I hope you love it!

    5. Lauren

      October 31, 2017 at 9:40 am

      Thank you so much for including crockpot, instant pot AND stovetop instructions! That is amazing!

      Reply
      • Life is but a Dish

        October 31, 2017 at 2:30 pm

        You’re so welcome!

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