Break out your soup pot, you’ll want to make a batch of this delicious, hearty meatless chili today! Packed with vegetables, pumpkin puree, beans and tons of flavor, then served with cheese, tortillas, avocado and all the yummy toppings.
There’s lots of spices and vegetables in here, but trust me I wouldn’t change a thing. Prep all your ingredients before you start cooking, then once you sauté all your vegetables the rest of the time it’s pretty hands off while it simmers.
Leftovers freeze and reheat well, perfect for packing lunch for work.
In a small bowl, combine everything in the seasoning mix. Set aside.
Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, 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.
*Nutrition info for toppings includes ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour cream and 1 tablespoon crushed tortilla chips (per serving).
Hi, I’m Gina Homolka, author, photographer and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love!