This Vegetarian Pumpkin Chili is loaded with pumpkin puree, veggies, beans, and a homemade spice blend. It's hearty, filling, and oh-so-tasty! Add your favorite toppings and enjoy.
4large Portobello mushrooms(stemmed, wiped clean and cubed)
2cupsfrozen corn
128-ounce can fire roasted diced tomatoes
115-ounce can pureed pumpkin
115 ounce can black beans, drained and rinsed
2cupsunsalted vegetable stock
Toppings:
1extra-large or 2 small avocado(cubed)
5green onions(sliced)
10tablespoonsreduced-fat shredded cheddar cheese
5tablespoonslight sour cream
2ouncesbaked tortilla chips(crushed)
chopped cilantro(for garnish)
Instructions
In a small bowl, combine everything in the seasoning mix. Set aside.
Heat the olive oil in 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.
Notes
*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).