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pumpkin red lentil chili mac recipe

Pumpkin Red Lentil Chili Mac

Fork And Fry Editorial
A hearty and creamy pumpkin red lentil chili mac perfect for cozy fall dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8 bowls
Calories 320 kcal

Equipment

  • 1 Large pot for cooking chili mac
  • 1 Cutting board
  • 1 Knife for chopping vegetables

Ingredients
  

Base Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 cup canned pumpkin puree
  • 1 cup red lentils rinsed
  • 4 cups vegetable broth
  • 2 cups elbow macaroni

Spices

  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Optional Toppings

  • 1 cup shredded cheddar cheese
  • Fresh cilantro chopped
  • Green onions sliced

Instructions
 

Preparation

  • Chop the onion, garlic, and bell pepper. Measure out the spices and rinse the red lentils under cold water.
  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and chopped bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
  • Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another 2 minutes until fragrant.
  • Add the pumpkin puree, vegetable broth, and rinsed red lentils. Stir to combine and bring to a simmer.
  • Cover and simmer for 15-20 minutes or until the lentils are tender.
  • Stir in the elbow macaroni and cook until the pasta is al dente, about 8-10 minutes.

Serving

  • Taste and adjust the seasoning with salt and pepper. Stir in shredded cheddar if using.
  • Serve hot, garnished with fresh cilantro and green onions if desired.

Storage

  • Let the chili mac cool before storing in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Ensure to rinse lentils before cooking. Adjust seasoning to taste. Use canned pumpkin for creaminess.
Ingredient Substitutions: For a vegan version, skip the cheese. Use any small pasta shape you prefer.
How to Serve: Top with fresh herbs and cheese. Serve with a side salad or bread.
Storage & Freshness: Store in airtight container. Best consumed within 3 days.
Make-Ahead Tips: Prep vegetables and measure spices ahead of time.
Keyword one pot meals, pumpkin red lentil chili mac, vegetarian chili mac