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.
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.
- Calories: 382.15kcal
- Fat: 14.17g
- Saturated Fat: 4.73g
- Trans Fat: 0.19g
- Monounsaturated Fat: 5.87g
- Polyunsaturated Fat: 2.05g
- Carbohydrates: 51.31g
- Fiber: 14.22g
- Sugar: 9.10g
- Protein: 17.81g
- Cholesterol: 17.75mg
- Sodium: 646.39mg
- Calcium: 237.47mg
- Potassium: 1433.88mg
- Iron: 4.20mg
- Vitamin A: 531.28µg
- Vitamin C: 23.01mg
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