Vegan Pumpkin Lentil Quinoa Chili Recipe

Vegan Pumpkin Lentil Quinoa Chili

This recipe uses canned pumpkin to lean into the fall feeling, while also thickening the chili without hours of simmering.

I’m very much an omnivore and often feel let down by vegetarian chili recipes, so I set out to create a vegetarian chili that still has the stick-to-your-ribs feel of traditional beef chili.

Using both quinoa and lentils lends the familiar texture of chili con carne while also adding plant protein that you may not always find in vegetarian versions.

INGREDIENTS

•  1 teaspoon olive oil
•  1 red bell pepper, diced
•  1 small onion, diced
•  2 carrots, diced
•  3 cloves garlic, minced
•  1 cup dry (uncooked) quinoa
•  1 cup dry (uncooked) lentils
•  One 15-ounce can of low-sodium black beans, drained and rinsed
•  One 15-ounce can of low-sodium diced tomatoes
•  One 4-ounce can diced green chiles, mild or spicy
•  4 cups low-sodium vegetable stock
•  One 15-ounce can of pure pumpkin purée
•  1 tablespoon chili powder
•  ½ tablespoon cumin
•  1 teaspoon freshly ground black pepper
•  ½ tablespoon smoked paprika
•  Garnishes: cheese, sour cream, avocado, cilantro, sliced jalapeño

Directions

In a large pot, heat the oil over medium heat.

Add the pepper, onion, carrots, and garlic. Cook for 1–2 minutes, stirring until the veggies are slightly softened.

 Add the remaining ingredients and stir to combine.

Cover the pot and reduce the heat to low. Let simmer for 30–45 minutes, stirring about every 15 minutes.

Serve the chili hot and garnish with any toppings you like, such as cheese, sour cream, avocado, cilantro, or sliced jalapeño.