Step 1

Heat oil (or vegetable broth) in pot over medium heat.

Step 2

Add onion and sauté 5 to 6 minutes, until soft and translucent. Add the green bell peppers, jalapeño peppers, and carrots and stir to combine.

Step 3

Add the garlic, chili powder, cumin, smoked paprika, salt and pepper. Stir well and sauté a few minutes until fragrant.

Step 4

Add the tomato paste, cooked lentils, diced tomatoes, pumpkin, and 1 cup vegetable broth. Stir well. Increase the heat to bring to a boil, then decrease the heat to medium-low, cover, and simmer 20 minutes until thick and bubbly.

Step 5

Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine. Add the beans and stir. Cook another 1 to 2 minutes to heat through.

Step 6

If you like your chili soupier, add an extra cup of vegetable broth and stir to combine.

Step 7

Serve hot with your favorite chili toppings.