We first ran this pumpkin chili with lentils recipe just about a year ago. This morning, the fog was hanging on the hills and the temperatures were crisp, and I was inspired to dig back through our archives for something warm, savory, and delicious. Something that fits the weather and the change of the season. I hope you enjoy.
There are only a few days until Fall officially starts, but we’ve already been busy in the Shrinking Kitchen creating wonderful Fall recipes for you to add to your menu! Take this Pumpkin Chili, for example! Fall = Pumpkin. Right? And pumpkin is so much more than muffins, bread, and pie. Contrary to the sweet thoughts you might have, pumpkin can be downright savory. Stick to your ribs good. Hearty and filling.
Heck, don’t take our word for it, try this easy pumpkin chili. It’s filled with fiber and protein, lentils and chickpeas, chili powder and pumpkin pie spice. Huh? Yes, pumpkin pie spice. Trust. Your house will smell delish, everyone will want to know what’s for dinner, and no one will walk away from the table hungry.
My kids loved this pumpkin chili, and it was even better the next day. Serve it with Parmesan sprinkled on top, or a dollop of Greek yogurt. It made such a big batch, that I immediately froze several servings to enjoy at a later date! Bonus :)