With the cool fall temperatures comes the need for nice hot dinner recipes. A take on a classic, this plant-based lentil chili is delicious. Adding the pumpkin and butternut squash puree make it perfect for fall.

Not only is this plant-based lentil chili delicious, but it is packed with nutrients and vitamins. The lentils are a great source of plant-based protein, while both pumpkin and butternut squash are high in antioxidants, vitamin A and vitamin C. Being that we are quickly approaching cold and flu season, getting adequate vitamin C is essential. This recipe goes great over rice, quinoa, or by itself! It goes great with home-made, plant-based corn bread.

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Helpful Tips

We first cooked the lentils in our instant pot. Anytime we make beans/legumes, we make them in the instant pot, it has been amazing. It is super quick and very easy. If you don’t have an instant pot, you can cook the lentils on the stove top. Add the 1 lb of lentils to about 5 cups of water, let cook until the lentils are soft.