Vegan Red Lentil Chili with Pumpkin (Instant Pot and GF)

Do you have guests coming to visit or a holiday party planned? This Vegan Red Lentil Chili with Pumpkin is the perfect main course. With the pumpkin in there, it really works for this time of the year. It is packed with flavor and so satisfying that no one will care that there isn’t any meat in it!

This recipe is from the cookbook I wrote with Sara De Leeuw, The Gluten-Free Instant Pot Cookbook. It has over 100 gluten-free recipes that span from Breakfast to Dessert, with something in there for everyone. And if you’re not gluten free, feel free to use regular ingredients and seasonings.

Did you know that there is more than a color difference between lentils? Because the red lentils have been skinned, this makes them cook faster and they soften very easily. Be sure you buy red lentils! If you can’t find them, it will take longer to cook – If you are using brown lentils, this recipe from Mel’s Kitchen Café is a good option to guide you on cook times!

I love the beautiful coral color of the lentils. This is because their skins have been removed exposing the lovely interior.

If you haven’t heard of chipotles en adobo sauce, they are smoked and dried jalapeno peppers that are soaked in a spicy and piquant tomatoey sauce. They are absolutely delicious and add so much to your recipes. You will find them in the International aisle near Mexican foods and salsas.

Whenever you are working with hot peppers or chilies, it is safest to wear disposable gloves to protect your hands. If you don’t, be sure to wash your hands very well with soap to remove the oils completely. Do not touch your eyes or any other tender area because those oils really burn!

One thing that surprised me was that the lentils clumped up after I poured in the vegetable broth. I used a wooden spoon and broke up as many as possible. You don’t want a bunch of ingredients bunched up or they won’t cook evenly. I changed the order and now will add the lentils last and stir them in so there is less chance they will clump. Stir well before cooking!

This barely fit in my 6-qt Instant Pot but it worked! I was concerned that it might boil over but it held and cooked the chili beautifully. If you have access to an 8-quart, it would give you more breathing room.

Once the lentils are done cooking, release the steam immediately (don’t wait for a natural release) and carefully unlock and remove the lid. Then you stir in the black beans and pumpkin puree, replace the lid and let it sit until the beans are heated through. If it is too thick, you can add a little more of the vegetable stock.

The black beans and pumpkin seeds (or walnuts) add interest and texture to the chili. I loved the additions and ate a large bowl for dinner!

This is an extremely filling chili, only the biggest eaters will have seconds. It feeds a large crowd making it perfect for parties and gatherings!

Be sure to garnish the bowls with some lime wedges. The fresh lime juice will add a beautiful brightness to the dish.

This makes a very large pot of chili so be prepared to have room in your refrigerator for the leftovers. Like most slow-cooked meals, the flavor of this actually improves overnight so make it a day ahead if you want an even easier game day feast.

I hope you love this Vegan Red Lentil Chili with Pumpkin as much as The Artist and I do. It is the perfect game day food, lovely to have available for weekend guests, and a delicious way to end any day. Quick enough to make in about an hour or make ahead and reheat – either way you have a simple weeknight meal.

If you try this recipe, let me know. Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Vegan Red Lentil Chili with Pumpkin:

• Chili: diced tomatoes, poblano pepper, jalapeno peppers, chipotle in adobo sauce, onion, garlic, walnuts or pumpkin seeds, red lentils, salt, chili powder, smoked paprika, vegetable stock, pumpkin puree (not pie filling!), canned black beans
• Optional Garnishes: avocado slices, lime wedges, fresh cilantro, cornbread 

 

PRO Tip:

Electric pressure cookers are much safer and easier to use than the old ones our grandmothers had. If you haven’t dipped your toes into the world of pressure cooking, maybe now is the time!

 

How to make Vegan Red Lentil Chili with Pumpkin:

1. In the inner pot of your electric pressure cooker (like an Instant Pot), stir together the tomatoes, peppers, onion, garlic, walnuts or seeds, adobo sauce, salt, chili powder, smoked paprika, and 6 cups of the vegetable stock. Stir in the lentils.
2. Close and lock the lid, making sure the valve is in the sealing position. Cook on high pressure for 30 minutes.
3. While the chili is cooking, drain and rinse the black beans then set aside.
4. When the chili is done, do a quick release of the steam by turning the valve to venting. When the steam is finished releasing and the pin drops, carefully open the lid. Leave on the warming cycle.
5. Stir in the pumpkin puree, the black beans, and 1/2 cup (120 ml) of the remaining vegetable stock. Stir very well to be sure the pumpkin is evenly distributed and dissolved into the broth. Replace the lid and warm for about 5 minutes until the beans are heated through. If too thick add the last 1/2 cup (120 ml) of the stock and stir well. Press Cancel and unplug the unit.
6. Ladle into bowls and garnish as desired with avocado slices or cubes, lime wedges, and cilantro. You can add a serving of cornbread to round out the meal if desired.

 

PRO Tip: How to Safely Chop an Onion

The best way to cut up an onion is to cut it in half through the root end. Peel back the outer layers and lay it cut-side down on your cutting board. Cut slices perpendicular to the root end just short of the root itself so the slices hold together, each about 1/4-inch (6mm) wide. Turn the onion so that you can cut crosswise into small cubes. Repeat with the second half of the onion.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• Cutting board
• Electric pressure cooker, such as an Instant Pot
• Sieve
• Ladle
• Serving bowls

 

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

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