Pumpkin Lentil Chili Recipe
I’ve been totally hooked on this pumpkin lentil chili recipe cuz it’s got that amazing mix of veggies, spices and pumpkin puree that fills you up with cozy vibes after a long day.
I think Pumpkin Lentil Chili is a hearty nutritional meal packed with olive oil, chopped onion, minced garlic, red lentils and pumpkin puree. I love how diced tomatoes, vegetable broth and spices add plenty protein and vitamins.
Its a tasty bowl that warms you up.
Ingredients
- Olive oil: Healthy fats, smooth texture elevate dish flavor.
- Red lentils: Rich in protein and fibre, blend with savory spices and pumpkin.
- Pumpkin puree: Naturally sweet, packed with fiber and vitamins, low-calorie boost.
- Yellow onion and garlic: Aromatic duo that add
Ingredient Quantities
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: 1 can kidney beans, drained and rinsed
How to Make this
1. Heat the olive oil in a large pot over medium heat and add the chopped yellow onion. Cook for about 5 minutes till its soft and a bit translucent.
2. Mix in the minced garlic along with the chopped red and green bell peppers and let them cook for another 2 minutes.
3. Stir in the red lentils along with the ground cumin, chili powder, smoked paprika, and ground cinnamon. Season with a little salt and pepper.
4. Pour in the pumpkin puree, diced tomatoes, and vegetable broth. Give everything a good stir.
5. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 to 25 minutes until the lentils become tender, stirring occasionally.
6. If you are adding kidney beans, stir them in after the lentils are almost done and let the chili simmer for another 5 minutes.
7. Taste the chili and adjust the seasonings as needed to suit your preference.
8. Serve hot, and enjoy your delicious homemade Pumpkin Lentil Chili.Equipment Needed
1. A large pot for cooking the entire chili
2. A chef’s knife to chop the onions, garlic, and bell peppers
3. A cutting board for all your chopped ingredients
4. Measuring spoons and a measuring cup for spices and broth
5. A can opener to open the canned pumpkin puree, diced tomatoes, and kidney beans
6. A stirring spoon to mix everything together
7. A colander for rinsing the red lentils and kidney beans (optional)FAQ
- Q: Can i substitute other types of lentils for red lentils?
A: Yes, you can try using green or brown lentils, but they might need a bit longer cook time so keep an eye on them. - Q: Is it ok to add meat, like ground turkey or beef, to this recipe?
A: Sure thing, if you wanna add extra protein you can cook the meat first then mix it in, just adjust the seasoning if needed. - Q: Can i freeze any leftovers for later?
A: Definitely, this chili freezes really well. Just let it cool completely before storing in an airtight container for up to 3 months. - Q: What if i dont have kidney beans, can i swap them with any other beans?
A: Absolutely, you can use black beans, pinto beans, or even chickpeas. They all work fine in this hearty chili. - Q: How spicy is this Pumpkin Lentil Chili?
A: It has a mild heat from the chili powder but if you like more spice, feel free to add a pinch of cayenne or red pepper flakes.
Pumpkin Lentil Chili Recipe Substitutions and Variations
- Olive oil: You could use canola oil or coconut oil if you don’t have olive oil handy
- Red lentils: Try using green or brown lentils, just be aware they might need a bit more time to cook
- Pumpkin puree: If pumpkin puree isn’t available, you can use butternut squash puree instead
- Vegetable broth: You can mix water with a bouillon cube if you are short on broth
- Kidney beans (optional): Black beans or pinto beans work fine as a substitute
Pro Tips
1. When you heat the olive oil and cook the onions, toss most of the spices in a little early so they bloom in the oil. This helps bring out a richer flavor, so don’t wait until later to season everything up.
2. Keep an eye on the garlic because it cooks super fast and can burn really quickly. If it gets too brown then the chili might taste a bit bitter, so stir it in at the right moment and keep the heat medium-low.
3. If you want a thicker chili, you can mash some of the lentils while they cook. That makes the dish creamier and gives it a hearty, stew-like feel without any extra ingredients.
4. Let the chili sit for a bit after cooking—even if it’s just 10 minutes off the heat. This gives the flavors time to marry together and makes the dish taste even better the next day.
Pumpkin Lentil Chili Recipe
My favorite Pumpkin Lentil Chili Recipe
Equipment Needed:
1. A large pot for cooking the entire chili
2. A chef’s knife to chop the onions, garlic, and bell peppers
3. A cutting board for all your chopped ingredients
4. Measuring spoons and a measuring cup for spices and broth
5. A can opener to open the canned pumpkin puree, diced tomatoes, and kidney beans
6. A stirring spoon to mix everything together
7. A colander for rinsing the red lentils and kidney beans (optional)Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: 1 can kidney beans, drained and rinsed
Instructions:
1. Heat the olive oil in a large pot over medium heat and add the chopped yellow onion. Cook for about 5 minutes till its soft and a bit translucent.
2. Mix in the minced garlic along with the chopped red and green bell peppers and let them cook for another 2 minutes.
3. Stir in the red lentils along with the ground cumin, chili powder, smoked paprika, and ground cinnamon. Season with a little salt and pepper.
4. Pour in the pumpkin puree, diced tomatoes, and vegetable broth. Give everything a good stir.
5. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 to 25 minutes until the lentils become tender, stirring occasionally.
6. If you are adding kidney beans, stir them in after the lentils are almost done and let the chili simmer for another 5 minutes.
7. Taste the chili and adjust the seasonings as needed to suit your preference.
8. Serve hot, and enjoy your delicious homemade Pumpkin Lentil Chili.
