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20g Protein Pumpkin Chili Recipe

Emily Carter
This vegan protein pumpkin chili blends creamy texture, gentle sweetness, and bold spice with real staying power.It works for cool evenings, meal prep wins, and women who like comfort with purpose.

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 360 kcal

Ingredients
  

  • Pumpkin puree unsweetened: 1½ cups
  • Cooked lentils: 1 cup
  • Chickpeas cooked: 1 cup
  • Olive oil: 1 tbsp
  • Onion chopped: ¾ cup
  • Garlic minced: 1 tbsp
  • Tomato puree: ½ cup
  • Vegetable broth: 1½ cups
  • Chili powder: 1½ tsp
  • Cumin powder: 1 tsp
  • Smoked paprika: 1 tsp
  • Cinnamon powder: ¼ tsp
  • Salt: ¾ tsp
  • Black pepper: ½ tsp

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add pumpkin puree using 1½ cups, stirring smoothly.
  • Add lentils and chickpeas evenly.
  • Add chili powder, cumin, paprika, cinnamon, salt, and pepper.
  • Pour tomato puree and vegetable broth.
  • Bring to a gentle boil, then simmer 20 minutes uncovered.
  • Stir occasionally until thick and comforting.
  • Taste, adjust seasoning, and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 360 kcal
  • Total Fat: 8 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 50 g
  • Fiber: 14 g
  • Protein: 20 g

Vitamins & Minerals (Per Serving %)

  • Vitamin A: 120%
  • Folate: 35%
  • Iron: 26%
  • Magnesium: 24%
  • Potassium: 30%

Additional Notes / Tips to Enhance the Flavor

Add cocoa powder for mysterious depth.
Top with roasted seeds for crunch and confidence.
Let chili rest ten minutes so flavors fully commit.