Pumpkin brings subtle sweetness, and chipotle adds smoky heat to this comforting chili. The addition of lentils and plant-based grounds bump up the protein numbers. Possible toppings include cilantro, avocado, pumpkin seeds, tortilla chips, and sour cream.
Tasty leftovers
You might want to consider making more than you need of this recipe! The flavours become more infused as the chili sits for a day or two, making it a wonderful leftover dish.
Chunky Pumpkin Lentil Chili
Ingredients
- 1 cup (250 mL) dry brown lentils
- 1 Tbsp (15 mL) avocado oil or grapeseed oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 1/2 tsp (2 mL) salt
- 1 lb (454 g) vegan meatless grounds
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 3 garlic cloves, peeled and minced
- 1 cup (250 mL) low-sodium vegetable broth
- 14 oz (398 mL) can diced tomatoes
- 1 cup (250 mL) pumpkin purée
- 1 Tbsp (15 mL) cocoa powder
- 2 Tbsp (30 mL) cider vinegar
- 1 canned chipotle chili pepper in adobo sauce
- 2 tsp (10 mL) dried oregano
- 3/4 tsp (4 mL) ground cumin
- 1/2 tsp (2 mL) cinnamon
Directions
01
In bowl, place lentils, cover with water, and soak for several hours.
02
In large saucepan, heat oil over medium heat. Add onion, carrot, and salt to pan; sauté until onion is softened, about 5 minutes. Add meatless grounds to pan and heat until browned, about 4 minutes. Stir in bell pepper, zucchini, and garlic; heat 3 minutes.
03
In blender container, place broth, diced tomatoes, pumpkin, cocoa powder, cider vinegar, chipotle chili, oregano, cumin, and cinnamon and blend until smooth. Add tomato mixture and drained lentils to saucepan with browned grounds mixture; bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, stirring occasionally, about 40 minutes.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
