Vegetarian Pumpkin Chili Recipe

Vegetarian Pumpkin Chili Recipe

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
  • tspground 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

  1. In a small bowl, combine everything in the seasoning mix.  Set aside.

  2. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.

  3. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft for about 3 to 4 minutes.

  4. 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.

  5. Add the seasoning mix and stir to evenly coat.

  6. Add the corn, tomatoes, pumpkin, beans, and stock and mix well.

  7. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.

  8. When carrots are fork-tender, remove from heat, serve 1 cup of chili, and top with desired toppings.

Nutrition

  • 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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