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.
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
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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 for about 3 to 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 for 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
- 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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