Hearty Vegetarian Pumpkin Chili

Name: Hearty Vegetarian Pumpkin Chili
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 1 tablespoon chili powder; 2 teaspoons olive oil; 1 extra-large or 2 small avocado; 1 teaspoon ground cinnamon; 1 medium onion; 5 green onions; 2 teaspoons kosher salt; 2 large cloves garlic; 10 tablespoons reduced-fat shredded cheddar cheese; 1/8 teaspoons ground cloves; 2 tablespoons fresh ginger; 5 tablespoons light sour cream; ½ teaspoon ground nutmeg; 1 Jalapeño; 2 ounces baked tortilla chips; ¼ teaspoon cayenne pepper; 2 medium carrots; chopped cilantro; 4 large portobello mushrooms; 2 cups frozen corn; 1 28-ounce can fire roasted diced tomatoes; 1 15-ounce can pureed pumpkin; 1 15 ounce can black beans, drained and rinsed; 2 cups unsalted vegetable stock

User Reviews

4.8

72 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
10 servings
Calories
232 kcal
Course
Soup
Cuisine
American

Hearty Vegetarian Pumpkin Chili

Iris Warren

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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.

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Ingredients

Servings

1 tablespoon chili powder
2 teaspoons olive oil
1 extra-large or 2 small avocado (cubed)
1 teaspoon ground cinnamon
1 medium onion (diced)
5 green onions (sliced)
2 teaspoons kosher salt
2 large cloves garlic (minced)
10 tablespoons reduced-fat shredded cheddar cheese
1/8 teaspoons ground cloves
2 tablespoons fresh ginger (finely minced)
5 tablespoons light sour cream
½ teaspoon ground nutmeg
1 Jalapeño (seeds and membrane removed, minced)
2 ounces baked tortilla chips (crushed)
¼ teaspoon cayenne pepper
2 medium carrots (diced into ½-inch cubes)
chopped cilantro (for garnish)
4 large portobello mushrooms (stemmed, wiped clean and cubed)
2 cups frozen corn
1 28-ounce can fire roasted diced tomatoes
1 15-ounce can pureed pumpkin
1 15 ounce can black beans, drained and rinsed
2 cups unsalted vegetable stock

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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).
*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).

Nutrition Information

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Serving 1cup plus toppings* Calories 232kcal (12%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 7g (11%) Cholesterol 19mg (6%) Sodium 674mg (28%) Fiber 9g (36%) Sugar 8g (16%)