This Easy Vegan Pumpkin Red Lentil Chili is JUST 8 ingredients, oil-free and delicious over a baked sweet potato! Smoky, hearty, filling, high in protein and full of flavor.
VEGAN PUMPKIN RED LENTIL CHILI
I love making chili, particularly vegan chili. There are so many different ways to make it and since it’s pumpkin season, pumpkin chili is the perfect idea. Don’t worry though, this doesn’t taste like pumpkin pie. In fact, you don’t even taste the pumpkin. The pumpkin is only there for thickening and texture purposes. This recipe is actually inspired by and is a variation of my popular Pumpkin Chipotle Chili. I decided to try out lentils (instead of beans) with a couple of slight variations and it’s a completely different feel of a recipe!
HOW TO MAKE VEGAN PUMPKIN RED LENTIL CHILI
This Vegan Pumpkin Red Lentil Chili is full of smoky flavor, packed with protein and is so easy to make. You only need 8 easy ingredients and 1 pot!
- red lentils (not green!)
- chipotle peppers in adobe sauce
- chili powder
- ground coriander
- fire-roasted tomatoes
Step 1: First, you will add your chopped onion and garlic to the pot and cook until tender.
Step 2: Add the pureed fire-roasted tomatoes, spices, chipotle peppers, pumpkin and water to the pot. Stir well and bring to a boil. Once boiling, cover, lower the heat and simmer 20 minutes or so until the lentils are as tender as you like and the chili gets nice and thick. It should not be watery.
It should look like this….
You can serve the vegan pumpkin chili just like this in a bowl with your favorite toppings. OR, the most delicious way in my opinion, is over a baked sweet potato. I created it this way to be served over potatoes, which is why the chili is so thick. A standard bowl of chili has more liquid and is meant to be eaten on it’s own. That’s how we do it in Texas. But this recipe, obviously, is totally different.
Top your vegan pumpkin red lentil chili with my Lemon Cream Sauce and some fresh green onions and red pepper flakes if you wish and you are in heaven! The chili has a lovely kick from the chipotle peppers and chili powder, but it’s not overly spicy, so the spicy green onion and pepper flakes on top make for a very pleasing kick of a bite. Not recommend for the kiddos though, haha. Enjoy! You are gonna be stuffed!
MORE VEGAN CHILI RECIPES TO TRY:
- 30 Minute Mexican Chili
- Vegan Pumpkin Chipotle Chili
- Vegan Low-Fat Chili Cheese Fries
- Hearty Vegan Buckwheat Chili
- Vegan Cocoa Black Bean Chili
Vegan Pumpkin Red Lentil Chili
- 1 packed cup (160g) finely diced red onion
- 5-6 large cloves garlic, minced (16g)
- 2 1/2 cups water, separated
- 4 teaspoons chili powder
- 2 teaspoons ground coriander
- 1 teaspoon fine salt
- 1 cup (190g) red lentils (this recipe is not created for green, so ONLY use red)
- 1/2 cup (120g) cooked pumpkin puree
- 1 15 oz can fire-roasted tomatoes (you will be pureeing this and using ONLY 1 cup, 240g)
- 1 tablespoon diced chipotle peppers in adobe sauce, this will vary depending on the brand you buy. I buy mine in the jar and it's very saucy so I include just 1 big tablespoon straight from the jar
- I use this scale.
- If you are going to want to top this chili with my Lemon Cream Sauce, then make it early in the day or the day beforehand, so it has time to thicken up.
- For the chili, add only 1/2 cup water to a pot with the onion and garlic over medium heat. Bring to a simmer and cook 8 minutes, stirring occasionally, until the onions are soft and the liquid has evaporated.
- Get your remaining spices and ingredients ready while the onions are cooking.
- Also, add the canned tomatoes to a blender and blend until fairly smooth, but still with a bit of texture, not large chunks of tomato though. You will ONLY be using 1 cup (240g) of this tomato puree for the chili. Reserve the rest for another recipe, or completely puree the leftovers and use in my pizza sauce on the blog or in the Hearty Italian White Bean Basil Soup.
- Add the chili powder, coriander and salt to the onions and stir around for about a minute to soak up the onions.
- Add the remaining 2 cups water, lentils, pumpkin, pureed tomatoes, chipotle peppers and stir well. Bring to a rolling boil, cover and lower the heat to low. Simmer for 20 minutes or so until the lentils are at the desired tenderness and the chili has thickened up well, like in the photo in the post. Stir occasionally during the cooking process.
- Top with a baked sweet potato, fries or whatever you like and then with my Lemon Cream Sauce, fresh green onions and red pepper flakes, if desired!
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