Fall kicks off soup and chili season, and there’s no better way to start than with this easy pumpkin chili. Loaded with beans, green lentils and bell peppers, this hearty vegan chili has fresh garlic and jalapeños along with a mix of dried spices for just the right amount of heat. Like many other soups and stews, this chili is a great make-ahead recipe that’s freezer friendly.
This video originally appeared on Pumpkin Chili with Lentils & Beans.
