Easiest Way to Cook Tasty Pantry-raid Vegetarian Pumpkin Chilli

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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.

Pantry-raid Vegetarian Pumpkin Chilli Vegan pumpkin lentil chili couldn't be any easier to make! It's a delicious and hearty plant-based chili loaded with veggies and plant protein thanks to lentils, quinoa, and black beans. (vegan, gluten-free) Let me preface this post by saying Mr. Table and I are total meat-eaters. 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. Prepare 1 can (15 oz) of Black Beans.
  3. Prepare 1 can (15 oz) of garbonzo beans (really any kind of bean you prefer).
  4. Prepare 1 can of chili beans (however mild or spicy you like).
  5. Prepare 1 can (7 oz) of El Pato Mexican tomato sauce.
  6. It's 1 can (15 oz) of tomato sauce, no salt added.
  7. Prepare 1 can (15 oz) of diced tomatoes, no salt added.
  8. Prepare 1 can of Pumpkin puree.
  9. You need 1 of large onion, diced.
  10. You need 1 PKG of reduced sodium chili seasoning.
  11. It's 1 of sweet potato, diced.
  12. You need 1 cup of diced carrot.
  13. Prepare 2 C. of Water.
  14. It's 1 T. of Ancho chili powder.
  15. Prepare 1 T. of Smoked paprika.
  16. It's 1 (7 oz) of can diced green chillies.

This vegetarian pumpkin chili is the ultimate Fall comfort food. It's packed with flavor from pumpkin, adobo chilis, and fresh veggies. And the best part is that it cooks up in the slow cooker while you are at work, so you can come home to hot dinner on a chilly evening. Directions: In a large deep pot, warm the olive oil over medium heat.

Pantry-raid Vegetarian Pumpkin Chilli step by step

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

Heat a large pot over medium heat and add olive oil, onion and bell peppers. Add the garlic and cook for another minute. Next add the chopped tomatoes, kidney beans, black beans and pumpkin puree, stirring all together. In this vegetarian chili, the pumpkin gives it an earthy flavor that compliments the beans. Even my carnivore husband loves it.