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: Skinnytaste
Ingredients
- 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
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In a small bowl, combine everything in the seasoning mix. Set aside.
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Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
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Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.
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Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
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Add the seasoning mix and stir to evenly coat.
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Add the corn, tomatoes, pumpkin, beans and stock and mix well.
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Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
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When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| chili powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| ground cinnamon | 1 teaspoon | - | - |
| kosher salt | 2 teaspoons | - | - |
| ground cloves | 0.125 teaspoons | - | - |
| ground nutmeg | 0.5 teaspoon | - | - |
| cayenne pepper | 0.25 teaspoon | - | - |
| olive oil | 2 teaspoons | - | - |
| onion | 1 medium | - | - |
| cloves garlic | 2 large | - | - |
| fresh ginger | 2 tablespoons | - | - |
| jalapeno | 1 | - | - |
| carrots | 2 medium | - | - |
| Portobello mushrooms | 4 large | - | - |
| frozen corn | 2 cups | - | - |
| -ounce can fire roasted diced tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| -ounce can pureed pumpkin | 1 | Rp 12.000/kg | Rp 1.200 |
| can black beans | 1 ounce | Rp 12.000/kg | Rp 1.200 |
| unsalted vegetable stock | 2 cups | - | - |
| extra-large or 2 small avocado | 1 | - | - |
| reen onions | 5 g | - | - |
| reduced-fat shredded cheddar cheese | 10 tablespoons | Rp 30.000/170g | Rp 176.471 |
| light sour cream | 5 tablespoons | - | - |
| baked tortilla chips | 2 ounces | - | - |
| chopped cilantro | - | - | - |
*Estimated market prices, may vary by region
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