Pumpkin Chili
A hearty, protein-packed chili with a seasonal twist! Perfect for cozy fall nights, post-run recovery, or whenever you’re craving a comforting bowl packed with all the good stuff.
Prep:
10 min
Cook:
25 min
Chill Time:
Total:
35 min
Ingredients
Servings:
4
BASE + AROMATICS
- ¾ cup dry red lentils
- 1 tbsp olive oil, divided
- 1 package Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 2 tbsp tomato paste
- ¾ cup canned pumpkin purée
- 1 15-oz can fire-roasted crushed tomatoes
- 1 15-oz can kidney beans, drained and rinsed
- 3-4 cups low-sodium vegetable broth
BASE + AROMATICS
- ¾ cup dry red lentils
- 1 tbsp olive oil, divided
- 1 package Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 2 tbsp tomato paste
- ¾ cup canned pumpkin purée
- 1 15-oz can fire-roasted crushed tomatoes
- 1 15-oz can kidney beans, drained and rinsed
- 3-4 cups low-sodium vegetable broth
BASE + AROMATICS
- 140 g dry red lentils
- 15 mL olive oil, divided
- 390 g Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 120 g green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 30 g tomato paste
- 180 g canned pumpkin purée
- 1 425 g can fire-roasted crushed tomatoes
- 1 425 g can kidney beans, drained and rinsed
- 720-960 mL low-sodium vegetable broth
BASE + AROMATICS
- 140 g dry red lentils
- 15 mL olive oil, divided
- 390 g Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 120 g green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 30 g tomato paste
- 180 g canned pumpkin purée
- 1 425 g can fire-roasted crushed tomatoes
- 1 425 g can kidney beans, drained and rinsed
- 720-960 mL low-sodium vegetable broth
Instructions
1
Place the red lentils in a small bowl and cover with water. Let them soak while you prep the other ingredients.
2
Heat ½ tablespoon olive oil in a large skillet over medium heat. Add the Gardein Be’f crumbles and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3
Meanwhile, heat the rest of the oil in a large pot or Dutch oven over medium. Add onion and bell pepper and sauté 4-5 minutes until translucent. Add garlic and cook 1 more minute.
4
Stir in all seasonings and tomato paste. Cook 1-2 more minutes.
5
Drain lentils, then add them to the pot along with pumpkin purée, crushed tomatoes, kidney beans, and broth, stirring well.
6
Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until lentils are soft.
7
Stir in vegan ground and simmer for 3-4 more minutes. If it’s too thick, add another ½-1 cup broth. Adjust seasoning to taste. Serve hot with your favorite toppings.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- You can use any plant-based ground beef alternative
- For extra depth, swap chili powder for ancho chile powder
- Use 100% pumpkin purée, not pumpkin pie filling
Ingredients
Servings:
4
BASE + AROMATICS
- ¾ cup dry red lentils
- 1 tbsp olive oil, divided
- 1 package Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 2 tbsp tomato paste
- ¾ cup canned pumpkin purée
- 1 15-oz can fire-roasted crushed tomatoes
- 1 15-oz can kidney beans, drained and rinsed
- 3-4 cups low-sodium vegetable broth
BASE + AROMATICS
- ¾ cup dry red lentils
- 1 tbsp olive oil, divided
- 1 package Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 2 tbsp tomato paste
- ¾ cup canned pumpkin purée
- 1 15-oz can fire-roasted crushed tomatoes
- 1 15-oz can kidney beans, drained and rinsed
- 3-4 cups low-sodium vegetable broth
BASE + AROMATICS
- 140 g dry red lentils
- 15 mL olive oil, divided
- 390 g Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 120 g green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 30 g tomato paste
- 180 g canned pumpkin purée
- 1 425 g can fire-roasted crushed tomatoes
- 1 425 g can kidney beans, drained and rinsed
- 720-960 mL low-sodium vegetable broth
BASE + AROMATICS
- 140 g dry red lentils
- 15 mL olive oil, divided
- 390 g Gardein Be’f crumbles
- 1 medium yellow onion, diced
- 120 g green bell pepper, diced
- 3 large garlic cloves, minced
SPICES
- 1 tbsp + 2 tsp chili powder
- ½ tbsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 ½ tsp salt, then to taste
- ½ tsp black pepper, then to taste
ADD-INS
- 30 g tomato paste
- 180 g canned pumpkin purée
- 1 425 g can fire-roasted crushed tomatoes
- 1 425 g can kidney beans, drained and rinsed
- 720-960 mL low-sodium vegetable broth
Instructions
1
Place the red lentils in a small bowl and cover with water. Let them soak while you prep the other ingredients.
2
Heat ½ tablespoon olive oil in a large skillet over medium heat. Add the Gardein Be’f crumbles and cook for 4-5 minutes, stirring occasionally, until lightly browned.
3
Meanwhile, heat the rest of the oil in a large pot or Dutch oven over medium. Add onion and bell pepper and sauté 4-5 minutes until translucent. Add garlic and cook 1 more minute.
4
Stir in all seasonings and tomato paste. Cook 1-2 more minutes.
5
Drain lentils, then add them to the pot along with pumpkin purée, crushed tomatoes, kidney beans, and broth, stirring well.
6
Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until lentils are soft.
7
Stir in vegan ground and simmer for 3-4 more minutes. If it’s too thick, add another ½-1 cup broth. Adjust seasoning to taste. Serve hot with your favorite toppings.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- You can use any plant-based ground beef alternative
- For extra depth, swap chili powder for ancho chile powder
- Use 100% pumpkin purée, not pumpkin pie filling
Macros
Calories: 441
Protein: 36 g
Carbs: 63 g
Fat: 7 g
Macros
Calories: 441
Protein: 36 g
Carbs: 63 g
Fat: 7 g
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