Smoky Pumpkin Red Lentil Chili
A hearty and flavorful plant-based chili perfect for fall, featuring smoky spices, pumpkin, and red lentils.
Equipment
- 1 Large pot
- 1 stirring spoon
- 1 Knife for chopping vegetables
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
Chili Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 cup red lentils rinsed
- 1 teaspoon chipotle powder
- Salt and pepper to taste
Instructions
Preparation
- Dice the onion and mince the garlic. Rinse the red lentils thoroughly under cold water until the water runs clear.
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the smoked paprika and ground cumin, allowing the spices to toast for about a minute until fragrant.
- Add the pumpkin puree, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
- Stir in the red lentils and chipotle powder. Bring the mixture to a simmer. Reduce the heat to low and let it cook for 25-30 minutes, or until the lentils are tender.
- Season the chili with salt and pepper to taste. Continue to simmer until the desired thickness is reached.
Serving
- Serve hot, garnished with fresh cilantro or a dollop of vegan sour cream. Enjoy with crusty bread or over rice.
Storage
- Allow the chili to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Notes
Pro Tips: Use high-quality smoked paprika and chipotle powder for the best flavor. Adjust the spice level by altering the amount of chipotle powder to suit your taste. Let the chili rest for a few minutes before serving to allow the flavors to develop fully. Consider adding a splash of lime juice before serving for a refreshing zing.
Ingredient Substitutions: You can substitute butternut squash for pumpkin puree if desired. For additional protein, add a can of drained black beans.
How to Serve: Serve with crusty bread, over rice, or with a side salad. Top with avocado slices or vegan cheese for extra flavor.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the chili a day in advance to enhance the flavors. Reheat gently on the stove before serving.
Ingredient Substitutions: You can substitute butternut squash for pumpkin puree if desired. For additional protein, add a can of drained black beans.
How to Serve: Serve with crusty bread, over rice, or with a side salad. Top with avocado slices or vegan cheese for extra flavor.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the chili a day in advance to enhance the flavors. Reheat gently on the stove before serving.