Name: Vegetarian Pumpkin Chili Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: For the Seasoning Mix:; 1 tbsp chili powder; 1 tsp ground cinnamon; 2 tsp kosher salt; ⅛ tsp ground cloves; ½ tsp ground nutmeg; ¼ tsp Cayenne pepper; For the Chili:; 2 tsp olive oil; 1 medium onion; 2 large garlic cloves; 2 tbsp fresh ginger; 1 Jalapeno; 2 medium carrots; 4 large portobello mushrooms; 2 cups corn; 28 oz can fire roasted diced tomatoes; 15 oz can pureed pumpkin; 15 oz black beans; 2 cups vegetable stock; For The Toppings:; 1 extra-large avocado; 5 Green Onions; 10 tbsp Cheddar Cheese; 5 tbsp light sour cream; 2 oz baked tortilla chips; cilantro

How To Make Vegetarian Pumpkin Chili Recipe

A recipe that is made of healthy vegetables, beans, and pumping puree. This vegetarian pumpkin chili. This dish will complete your dinner night.

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

For the Seasoning Mix:

1tbspchili powder
1tspground cinnamon
2tspkosher salt
⅛tspground cloves
½tspground nutmeg
¼tspcayenne pepper

For the Chili:

2tspolive oil
1medium onion,diced
2large garlic cloves,minced
2tbspfresh ginger,finely minced
1jalapeno,seeds and membrane removed, minced
2medium carrots,diced into ½-inch cubes
4large portobello mushrooms,stemmed, wiped clean, and cubed
2cupscorn,frozen
28ozcan fire roasted diced tomatoes,(1 can)
15ozcan pureed pumpkin,(1 can)
15ozblack beans,(1 can) drained and rinsed
2cupsvegetable stock,unsalted

For the Toppings:

1extra-large avocado,(2 small) cubed
5green onions,sliced
10tbspcheddar cheese,reduced-fat shredded
5tbsplight sour cream
2ozbaked tortilla chips,crushed
cilantro,chopped for garnish

Instructions

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 for about 3 to 4 minutes.
Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally for 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.