Does anyone have a chilli cook off coming up? Just because we’re plant based doesn’t mean we can’t still win those! Here’s one of my favorite recipes that might just take home first place or at least please the crowd at your own dinner table. This One- Pot Pumpkin Chili is made with pumpkin puree which makes the chili super creamy and thick. It’s packed with tons of tender veggies, beans, and lentils.
For the vegetables in the chili I used onions, tomatoes, bell peppers, and jalapenos. You can get really creative when making this chili by adding any type of veggies you want. If you want to add some additional veggies I would recommend adding carrots, sweet potatoes or mushrooms.
You will want to make sure you add the veggies to the chili at the right time so they don’t over or under cook. For example, if you add mushrooms you would want to add it to the chili right before you simmer the chili so they do not overcook.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Red Lentils – Green Lentils
Black Beans – Chickpeas
Pinto Beans – Kidney Beans
Bell Pepper – Any Color Bell Pepper
Fresh Garlic – Garlic Powder
Some amazing garnishes to add to your soup :
TORTILLA STRIPS OR CHIPS
This One-Pot Pumpkin Chili is:
When you make this soup I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
One-Pot Pumpkin Chili
Made with pumpkin puree which makes the chili super creamy and thick. It’s packed with tons of tender veggies, beans, and lentils.
- 2 tsp neutral oil, I used olive oil
- 1 large white onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ medium jalapeno, chopped, add more for a spicier chili
- 4 cloves of garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) pumpkin puree, not pie filling
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of pinto beans drained and rinsed
- ⅓ cup uncooked red lentils, washed
- 1 ½ Tbsp chili powder
- ¼ tsp salt
- ⅛ tsp pepper
- ½ tsp pumpkin spice
- ½ tsp cumin
- ⅛ tsp cayenne pepper, optional, add more for a spicer chili
- 2 cups vegetable broth, add more to thin
- Sour Cream, dairy-free
- Fresh cilantro
- Heat a large pot with oil over medium heat and cook the onion, until soft, about 3 minutes. Add the bell peppers, japleano, garlic, salt, pepper, and cook for 4-5 minutes.
- Add the puree pumpkin, diced tomatoes, beans, lentils, vegetable broth, chili powder, cumin powder, cayenne pepper, and pumpkin spice, stirring frequently until the soup comes to a boil.
- Simmer for 20-25 minutes or until the lentils are fully cooked. Immediately remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or chili powder) and veggie broth if needed.
- Divide into soup bowls and serve. Top with your favorite garnishes.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Make it Your Own
- Substitute red lentils with green lentils. If you use green lentils you might need to cook them longer.
- Like a little extra spice? Add more jalapeno and cayenne pepper.
- Garnishes that I recommend for this chili include, sour cream, cilantro, avocado, and tortilla chips.