White Bean Pumpkin Chili

Janelle Carss

White Bean Pumpkin Chili

Make the most out of pumpkin season and try this White Bean Pumpkin Chili! Milder than traditional tomato-based chilies, it's hearty, a bit sweeter and incredibly comforting on a cold night. Makes great leftovers and is practically begging to be in your next meal prep!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: American, Canadian

Calories: 457

Ingredients Method Video Notes

Ingredients

1 tbsp neutral oil
1 medium yellow onion, diced
2 celery stalks, diced
4 to 5 cloves garlic, minced
1 poblano pepper, diced (seeds removed to reduce spiciness)
1 red bell pepper, diced
2 tsp ground cumin
1 tsp smoked paprika
¼ tsp cinnamon
⅛ tsp nutmeg
salt and pepper to taste
4 cups (2 15-oz cans) cooked white kidney beans, drained and rinsed
4 cups pumpkin or squash, peeled and diced into ½” cubes (kabocha, butternut, sugar pumpkin, etc.)
¾ cup dried split red lentils, rinsed
5½ cups vegan ‘chicken’ broth (or sub veg broth)
¼ cup nutritional yeast

Method

Warm the oil or water in a large pot, then add the onion and garlic and sauté for 3 minutes, until translucent and slightly browned. Add the poblano, bell pepper, cumin, smoked paprika, cinnamon and nutmeg to the pot. Sauté for an additional 3 minutes.
Add the beans, chopped squash or pumpkin, lentils and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork tender and the lentils are softened and mostly broken down.
Remove from the heat and season the chili with additional salt and pepper to taste, as necessary. Divide the chili into serving bowls and garnish with the chopped cilantro leaves, plus any additional toppings as desired.

Video

Notes

Macros per serving (serves about 5):

Calories: 457
Protein: 30g
Carbs: 82g
Fats: 4g