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Pumpkin chili in a bowl.
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5 from 2 votes

Pumpkin Chili with Beans & Lentils

Loaded with beans, green lentils and bell peppers, this hearty pumpkin chili recipe has fresh garlic and jalapeños along with a mix of dried spices for just the right amount of heat. 
Prep Time10 minutes
Total Time10 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Paige Adams

Ingredients

For chili

  • 1 tablespoon olive oil
  • 1 medium onion, roughly chopped
  • 1 jalapeno, minced
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 15-ounce can black, pinto or kidney beans (or a mix), rinsed and drained
  • 1 cup green lentils
  • 1 15-ounce can pumpkin puree
  • 1 28-ounce can fire-roasted crushed tomatoes
  • 4 cups low-sodium vegetable broth

For toppings

  • Sliced jalapeños
  • Cilantro
  • Diced avocado
  • Sour cream or greek yogurt
  • Tortilla chips
  • Shredded cheese (cheddar, monterey jack or a blend)
  • Sliced scallions
  • Cornbread croutons

Instructions

  • Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the onions and sauté for 5 minutes until they start to soften. 
  • Stir in the jalapeños, garlic, cumin, paprika, chili powder, oregano, garlic powder, onion powder, salt and pepper.  Continue cooking until fragrant, about 1-2 minutes.
  • Add the bell peppers and sauté for 2-3 minutes.
  • Stir in the beans, lentils, pumpkin, crushed tomatoes and vegetable broth. Bring the chili to a boil. Reduce heat and simmer for 20-25 minutes over medium to low until the chili has thickened slightly and the lentils are tender.
  • Divide the soup into bowls and garnish with desired toppings.

Video

Notes

You can substitute pumpkin puree with canned sweet potato puree.
If you want the chili to be more mild and less spicy, use half a jalapeño minced instead of a whole one.
Add more vegetable broth or water if you think the chili is thickening too fast and the lentils still need time to cook.
Let the chili cool to room temperature, before you put it into an airtight container. You can keep it in the refrigerator for 3-4 days and in the freezer up to 1 month. Divide it into individual portion sizes to make it easier to thaw.
Nutritional information does not include optional toppings.

Nutrition

Calories: 322kcal | Carbohydrates: 57g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 571mg | Potassium: 1184mg | Fiber: 22g | Sugar: 11g | Vitamin A: 11986IU | Vitamin C: 47mg | Calcium: 116mg | Iron: 7mg