A Healthy Fall Chili Recipe: Pumpkin Black Bean And Lentil Chili

by | Sep 20, 2018 | Lunch + Dinner, Plant Based, Popular | 3 comments

It’s time to start thinking about pumpkin, if you haven’t already. And this pumpkin black bean and lentil Fall chili recipe is a great way to move into the season of crisp mornings, sweaters, football and all things pumpkin.

This Fall Chili Recipe will be loved by your ENTIRE Family!

Pumpkin black bean and lentil chili is actually my go-to recipe anytime I’m in the mood for chili. My kids love it, too. You actually can’t even taste the pumpkin that much, but it gives this Fall chili recipe a certain creaminess and richness that I really love. You don’t have to reserve this recipe just for pumpkin season though, since a can of pumpkin purée can be found on the grocery store shelf anytime you’d like to make this pretty perfect chili.

FYI: did you know most great chili recipes have a secret ingredient that gives it a kick? Some people use peanut butter, some use chocolate, some use cinnamon and some use dark beer. My secret/not so secret chili ingredient is pumpkin!

Healthy Fall Chili Recipe: Pumpkin Black Bean And Lentil Chili featured by top US wellness blogger, Elizabeth Finch Wellness

Fall Chili Recipe: Pumpkin Black Been and Lentil Chili

Vegan and dairy-free

Ingredients
  

  • 1 medium yellow onion diced
  • 1 red or yellow bell pepper diced
  • 4 cloves garlic minced
  • 2 medium zucchini diced
  • 2 15- oz cans black beans rinsed and drained
  • 1 1/2 cups dried green lentils rinsed
  • 2 15- oz cans diced fire roasted tomatoes
  • 1 15- oz can pumpkin purée
  • 1 4- oz can chopped green chiles
  • 2 cups vegetable broth
  • 1 cup frozen corn
  • 1 tsp sea salt
  • 1 bay leaf
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika regular paprika also works
  • Toppings: fresh chopped cilantro diced avocado, diced green onions, nutritional yeast, hot sauce

Instructions
 

  • Sauté the onion, red or yellow bell pepper, garlic and zucchini in a large pot or Dutch oven over medium heat. Use a couple of tablespoons of water or a teaspoon of oil if you need to keep the veggies from sticking to the pot. Sauté until the onion is translucent, about 7 or 8 minutes.
  • Add the rest of the ingredients except the frozen corn to the pot, stir well and bring to a simmer. Let the chili simmer for about 15 minutes, stirring occasionally.
  • Add the frozen corn and allow the chili to simmer for about 10 more minutes, until the lentils are fully cooked.
  • Let the chili sit for 10 minutes if possible before serving, to allow the flavors to blend. Adjust the seasonings and serve, allowing everyone to top with toppings of their choice.
Tried this recipe?Let us know how it was!

3 Comments

  1. Lacy Lewis

    This looks awesome! Definitely going to make it this week!!

    Reply
    • Elizabeth

      Yay! Let me know if you make it Lacy, and what you think!

      Reply
  2. Bethany

    Could I use shredded zucchini instead of diced? I have a bunch in my freezer from the garden I need to use up besides making 10 million loaves of zucchini bread!!

    Reply

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