Pumpkin, Eggplant & Chickpea Lentil Chili

Looking for a cozy, plant-based chili packed with fall flavors and protein? This Pumpkin, Eggplant & Chickpea Lentil Chili is your new go-to! Hearty veggies, lentils, and a touch of heat make it perfect for weeknight dinners or meal prep. Ready in under an hour and totally vegan.

Pumpkin, Eggplant & Chickpea Lentil Chili served with rice, vegan mayo, and fresh cilantro - perfect for a cozy, plant-based meal.

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Special Equipment: Large pot or Dutch oven, sharp knife and cutting board, wooden spoon or spatula

Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, diced

• 1 ½ cups pumpkin (peeled & cubed)

• 1 cup baby bell mushrooms, chopped

• 1 small eggplant, diced

• 1 jalapeño, sliced (optional, for heat)

• 3 recao leaves (or cilantro if unavailable)

• 1 tsp Adobo Chili Powder seasoning (or to taste)

• ¼ tsp cayenne pepper (optional)

• 1 ½ cups cooked chickpeas

• ½ cup cooked brown lentils

• 1 cup cornstarch slurry (1 tbsp cornstarch + 1 cup water)

• 2 tbsp ketchup

• 1 cup vegetable broth or 12 oz light lager

• Water, as needed

• Salt or extra Adobo to taste

  For Serving:

  • Cooked rice

  • Fresh cilantro

  • Violife Like Gouda or your favorite vegan cheese

  • Vegan mayo drizzle

  • Sliced avocado

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots; sauté until the carrots are fork-tender (about 7-8 minutes).

2. Stir in the pumpkin, mushrooms, eggplant, jalapeño, and recao leaves. Season with Adobo Chili Powder, cayenne pepper, and more chili powder if desired. Cook about 10 minutes, stirring occasionally.

3. Lower the heat slightly. Add the chickpeas, lentils, ketchup, and the cornstarch slurry. Gradually pour in the vegetable broth or beer while stirring. Add water as needed for your desired thickness.

4. Taste and adjust seasoning. Cover and simmer on low for 25-30 minutes, stirring occasionally, until the chili thickens and flavors deepen.

5. Spoon chili over rice. Top with fresh cilantro, vegan cheese, a drizzle of vegan mayo, and sliced avocado. Enjoy!