It may not really feel like fall in the islands, but I am still cooking with pumpkin in the spirit of October! This chili has a hint of pumpkin and cinnamon without feeling like too much of a departure from the classic chili taste that everyone loves. Enjoy!

Vegetarian Pumpkin Chili (with lentils!)

Vegetarian Pumpkin Chili (with lentils!)


  • 1 can of black beans, rinsed
  • 1 can of kidney beans, rinsed
  • 1 can of navy beans (or great northern beans), rinsed
  • 3 medium carrots, peeled and sliced
  • 1/2 green pepper, chopped
  • 1 white onion, chopped
  • 28 oz can of crushed or diced tomatoes
  • 4 cloves of garlic, chopped
  • 1 cup Pumpkin Puree (not pumpkin pie mix!)
  • 1/2 cup of lentils (I used Red Lentils, but any kind works), rinsed and sorted
  • 1 Tbs basil leaves
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp ground cayenne pepper (reduce for milder chili)
  • 1 tsp red pepper flakes
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 bay leaf (whole, removed after cooking)
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 3 cups water or broth


  1. Add all ingredients to a crockpot, mix, and cook on high for 6-8 hours.
  2. Take out bay leaf
  3. Serve topped with sour cream, greek yogurt, or chopped green onions


The lentils and beans provide plenty of protein in this dish, but you can always add some organic meat as well, just cook it before adding it to the crockpot.

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