Hearty Vegetarian Pumpkin Chili
This Vegetarian Pumpkin Chili is loaded with pumpkin puree, veggies, beans, and a homemade spice blend. It's hearty, filling, and oh-so-tasty! Add your favorite toppings and enjoy.
Foto: SkinnytasteIngredients
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/8 teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 2 teaspoons olive oil
- 1 medium onion (diced)
- 2 large cloves garlic (minced)
- 2 tablespoons fresh ginger (finely minced)
- 1 jalapeno (seeds and membrane removed, minced)
- 2 medium carrots (diced into ½-inch cubes)
- 4 large Portobello mushrooms (stemmed, wiped clean and cubed)
- 2 cups frozen corn
- 1 28 -ounce can fire roasted diced tomatoes
- 1 15 -ounce can pureed pumpkin
- 1 15 ounce can black beans, drained and rinsed
- 2 cups unsalted vegetable stock
- 1 extra-large or 2 small avocado (cubed)
- 5 g reen onions (sliced)
- 10 tablespoons reduced-fat shredded cheddar cheese
- 5 tablespoons light sour cream
- 2 ounces baked tortilla chips (crushed)
- chopped cilantro (for garnish)
Steps
In a small bowl, combine everything in the seasoning mix. Set aside.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.
Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
Add the seasoning mix and stir to evenly coat.
Add the corn, tomatoes, pumpkin, beans and stock and mix well.
Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.
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