Description
A nutrient-dense, plant-forward chili that blends the velvety richness of pumpkin puree with the hearty protein of black beans, chickpeas, and lentils. This robust, fiber-rich meal uses earthy spices like smoked paprika and cumin to create a complex, comforting flavor profile. Perfect for meal prep, this one-pot dish is healthy, filling, and tastes even better the next day as flavors continue to meld.
Ingredients
2 cans (15oz) black beans, drained and rinsed
1 can (15oz) pumpkin puree (not pie filling)
1/2 cup dried brown or green lentils
1 can (15oz) chickpeas, drained and rinsed
1 can (28oz) fire-roasted diced tomatoes
3 cups low-sodium vegetable broth
1 large onion, finely diced
4 cloves garlic, minced
2 medium carrots, diced small
2 tbsp cumin
1 tbsp smoked paprika
2 tbsp olive oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add diced onions and carrots, sautéing until onions are translucent and carrots soften.
Stir in minced garlic, cumin, and smoked paprika, cooking for one minute until fragrant.
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
Add the lentils, black beans, chickpeas, pumpkin puree, and fire-roasted tomatoes.
Bring to a boil, then reduce heat to low and cover.
Simmer for 35 minutes or until lentils are tender and the chili has thickened to your preference.
Serve hot, optionally garnished with cilantro or avocado.
Notes
Store in an airtight container in the refrigerator for up to 5 days. This chili freezes perfectly for up to 3 months. If the chili becomes too thick during reheating, add a splash of vegetable broth to adjust the consistency.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg