Recipe: To Try At Home Pantry-raid Vegetarian Pumpkin Chilli

Jeffery Gibbs
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Recipe: To Try At Home Pantry-raid Vegetarian Pumpkin Chilli
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Recipe: To Try At Home Pantry-raid Vegetarian Pumpkin Chilli Delicious, fresh and tasty.

Pantry-raid Vegetarian Pumpkin Chilli. Great recipe for Pantry-raid Vegetarian Pumpkin Chilli. Love a big ol' bowl of chili! Even my carnivore husband loves it.

Here is how you achieve that.

Ingredients of Pantry-raid Vegetarian Pumpkin Chilli.

The vegetarian pumpkin chili as written is mildly spicy.

You can have Pantry-raid Vegetarian Pumpkin Chilli using 16 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Pantry-raid Vegetarian Pumpkin Chilli

  1. Prepare 1 can of Rotel, Chipotle flavor (can substitute mild Rotel).

  2. You need 1 can (15 oz) of Black Beans.

  3. Prepare 1 can (15 oz) of garbonzo beans (really any kind of bean you prefer).

  4. You need 1 can of chili beans (however mild or spicy you like).

  5. It’s 1 can (7 oz) of El Pato Mexican tomato sauce.

  6. It’s 1 can (15 oz) of tomato sauce, no salt added.

  7. You need 1 can (15 oz) of diced tomatoes, no salt added.

  8. It’s 1 can of Pumpkin puree.

  9. Prepare 1 of large onion, diced.

  10. You need 1 PKG of reduced sodium chili seasoning.

  11. You need 1 of sweet potato, diced.

  12. It’s 1 cup of diced carrot.

  13. Prepare 2 C. of Water.

  14. Prepare 1 T. of Ancho chili powder.

  15. Prepare 1 T. of Smoked paprika.

  16. You need 1 (7 oz) of can diced green chillies.

In fact, as I ate my first bowl, I added another pinch of chili powder. (And I can't tolerate super spicy food!) Feel free to adjust the chili powder based on your spice tolerance and you can leave out the jalapeño if desired.

If removing some spice, however, keep in mind that some.

Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg.

For this vegan pumpkin chili recipe, all you'll need is a cutting board, a sharp knife, a can opener (if your cans don't have pull-tabs), a large soup pot and a wooden spoon or spatula to stir the chili with.

Pantry-raid Vegetarian Pumpkin Chilli instructions

  1. Add all ingredients to stock pot, simmer on low for an hour for flavors to come together..

More Fall Inspired Vegan Pumpkin Recipes.

Directions: In a large deep pot, warm the olive oil over medium heat.

Heat the oil in a dutch oven or sauce pan over medium heat.

Stir in the chili powder, cumin, oregano, cinnamon, and garlic cloves and cook another minute or two until the spices are fragrant, stirring often.

In this vegetarian chili, the pumpkin gives it an earthy flavor that compliments the beans.