Hearty Vegetarian Pumpkin Chili
As fall gives way to winter, there is no dish more comforting than a fantastic, hot bowl of chili. Some chili recipes can be a little heavy on fats and cholesterol, so for a healthier and adventurous twist, try making this delicious and surprisingly filling vegetarian version!
Servings Prep Time
10cups 20minutes
Cook Time
55minutes
Servings Prep Time
10cups 20minutes
Cook Time
55minutes
Ingredients
Seasoning Mix
Main Ingredients
Instructions
  1. In a small bowl, combine everything in the seasoning mix. Set aside.
  2. 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 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.
  3. 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.
  4. When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.