Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Directions: In a large deep pot, warm the olive oil over medium heat. Great recipe for Pantry-raid Vegetarian Pumpkin Chilli. Love a big ol' bowl of chili!
Pantry-raid Vegetarian Pumpkin Chilli is only one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pantry-raid Vegetarian Pumpkin Chilli is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
- Get 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Take 1 can (15 oz) Black Beans
- Take 1 can (15 oz) garbonzo beans (really any kind of bean you prefer)
- Get 1 can chili beans (however mild or spicy you like)
- Prepare 1 can (7 oz) El Pato Mexican tomato sauce
- Make ready 1 can (15 oz) tomato sauce, no salt added
- Make ready 1 can (15 oz) diced tomatoes, no salt added
- Make ready 1 can Pumpkin puree
- Make ready 1 large onion, diced
- Make ready 1 PKG reduced sodium chili seasoning
- Take 1 sweet potato, diced
- Make ready 1 cup diced carrot
- Take 2 C. Water
- Prepare 1 T. Ancho chili powder
- Take 1 T. Smoked paprika
- Get 1 (7 oz) can diced green chillies
In a large pot, sauté the onions, garlic and carrot until softened. Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through. In this vegetarian chili, the pumpkin gives it an earthy flavor that compliments the beans. Plus according to Mayo Clinic's Healthy Lifestyle: Nutrition and healthy eating, "both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron.".
Instructions to make Pantry-raid Vegetarian Pumpkin Chilli:
- Add all ingredients to stock pot, simmer on low for an hour for flavors to come together.
It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers for a warming, full-on flavored meal. I mean, the fact is, pumpkin and pumpkin spices - cinnamon and cloves - really do work in chili. It all makes what's already a cozy dish even cozier. And I love the body that the pureed pumpkin adds. Plus, with all the extra vitamin A the pumpkin brings to the table, it also makes a healthy dish even healthier.
So that’s going to wrap it up with this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
