Vegan Pumpkin Black Bean and Lentil Chili
Recipe type: soup
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6
A rich and hearty vegetarian chili made with pumpkin puree, green salsa, sweet potato, red lentils, and black beans.
  • 2 tablespoons avocado or other flavorless oil
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 2-3 tbsp. Chili powder, to taste
  • 1 tbsp. ground cumin
  • One (12 ounce) bottle green salsa, mild or medium
  • 1 quart vegetable broth
  • One (15 ounce) can pumpkin purée
  • 2 cups red lentils, picked through and rinsed well
  • 1 large sweet potato, peeled and cut into ½" dice
  • 1½ cups cooked black beans or one (15 ounce) can black beans, drained
  • 2 teaspoons salt, plus more to taste
  • For serving: cashew sour cream, sliced jalapeño, cornbread (gluten-free)
  1. Heat the oil in a Dutch oven or 6-quart pot set over medium-high heat. Add the onion. Cook for 3-5 minutes, stirring occasionally, until onion starts to soften. Add the garlic and cook for another 30-60 seconds, stirring constantly to prevent it from burning.
  2. Add the chili powder and cumin to the onions and garlic. Stirring constantly, toast the spices for 30-45 seconds until fragrant.
  3. Next add the salsa, vegetable broth, pumpkin puree, and red lentils. Stir until well combined. Bring to a simmer and cover. Cook for 15-20 minutes, then add sweet potato, black beans, and salt. Continue cooking, stirring occasionally so it doesn't burn on the bottom of the pan, for 15-20 minutes to allow flavors to blend and sweet potatoes to cook through. Taste and add more salt, if needed.
  4. Serve warm with a dollop of cashew sour cream, a few slices of jalapeño, and a piece of cornbread.
Recipe by Cafe Johnsonia at