Vegetarian Pumpkin Chili
Combining easy canned ingredients with a few fresh components, this vegetarian pumpkin chili is an easy and convenient one pan meal that will warm you up during colder months. Feel free to make substitutions based on what you enjoy.
Foto: Sally's Baking Addiction — SallyBahan-bahan
- 2 Tablespoons (30ml) olive oil
- 1 cup chopped yellow onion (1/2 of a large onion)
- 1 g reen bell pepper, diced
- 1 red bell pepper, diced
- 1 small jalapeño, minced (remove seeds and ribs)*
- 3 g arlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 and 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 cups (480ml) vegetable broth
- 3 (14 ounce) cans petite diced tomatoes, do not drain
- 1 (15 ounce) can pinto beans, drained and rinsed*
- 1 (15 ounce) can kidney beans, drained and rinsed*
- 1 (15 ounce) can pumpkin puree*
- 1 large sweet potato, peeled and diced (about 1 heaping cup)*
- optional: 1/2 (15 ounce) can black beans, drained and rinsed*
- chopped cilantro
- chopped red onion
- sliced avocado
Langkah-langkah
Heat the olive oil over medium heat in a 5 quart (or larger) pot or dutch oven. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes as the onion softens. Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Add the remaining ingredients including black beans, if using.
Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
Serve with any optional toppings. I strongly suggest cilantro for a little fresh kick. Yum!
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