Sublime Vegetarian Pumpkin Chili
Yesterday I really felt a chill in the air here and decided it was time to start looking around for some healthy chili recipes. I love eating chili when the weather gets cold, but wanted to see if I could find something with a little twist.
Enter this wonderful vegetarian chili recipe with....pumpkin!!! Pumpkin recipes are ALWAYS ok in this house, even after Halloween, and this was no exception. I tested it on my husband and it was a big success! I always know he loves something when he wants thirds....
Even if the weather hasn't completely cooled off yet for you, I highly recommend this for the whole family!
I found the original recipe from Skinnytaste.com and have modified it. My version below!
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/8 teaspoons ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 1 tablespoons fresh ginger, minced
- 1 jalapeno, seeds and membrane removed, minced
- 2 medium carrots, diced into ½-inch cubes
- 2 large Portobello mushrooms, stems removed, wiped clean and cubed
- 2 cups frozen corn
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 8 ounce can of natural tomato sauce
- 1 (15-ounce) can pureed pumpkin
- 1 (15 ounce) can organic black beans, drained and rinsed
- 3 cups unsalted vegetable stock
Greek Yogurt (0%)
Shredded Cheese - Cheddar
Baked tortilla chips
Green Onions (sliced)
Combine everything for seasoning mix and set aside.
Chop and measure out the rest of the ingredients in advance so that you can just pop it into your pot.
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 2 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally.
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. If you find that too much of the stock is burning off you can add more. I tend to like my chili with more liquid than less, but you may want to go with less if that suits your fancy!
After about 45 minutes, or when the ingredients are tender, remove from heat, add toppings and serve!