How to Make Appetizing 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 Directions: In a large deep pot, warm the olive oil over medium heat. Add the onion, bell peppers, and jalapeño. Heat a large pot over medium heat and add olive oil, onion and bell peppers. 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. You need 1 can of Rotel, Chipotle flavor (can substitute mild Rotel).
  2. It's 1 can (15 oz) of Black Beans.
  3. You need 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. You need 1 can (15 oz) of tomato sauce, no salt added.
  7. Prepare 1 can (15 oz) of diced tomatoes, no salt added.
  8. You need 1 can of Pumpkin puree.
  9. You need 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. It's 1 T. of Ancho chili powder.
  15. Prepare 1 T. of Smoked paprika.
  16. You need 1 (7 oz) of can diced green chillies.

Add the garlic and cook for another minute. 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.

Pantry-raid Vegetarian Pumpkin Chilli instructions

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

In this vegetarian chili, the pumpkin gives it an earthy flavor that compliments the beans. 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. Even my carnivore husband loves it. Next add the chopped tomatoes, kidney beans, black beans and pumpkin puree, stirring all together.