Pantry-raid Vegetarian Pumpkin Chilli
Pantry-raid Vegetarian Pumpkin Chilli

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Here is how you cook that. Ingredients of Pantry-raid Vegetarian Pumpkin Chilli. Ingredients of Pantry-raid Vegetarian Pumpkin Chilli.

Pantry-raid Vegetarian Pumpkin Chilli is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you can achieve that.

The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
  1. Get 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
  2. Take 1 can (15 oz) Black Beans
  3. Make ready 1 can (15 oz) garbonzo beans (really any kind of bean you prefer)
  4. Take 1 can chili beans (however mild or spicy you like)
  5. Take 1 can (7 oz) El Pato Mexican tomato sauce
  6. Prepare 1 can (15 oz) tomato sauce, no salt added
  7. Prepare 1 can (15 oz) diced tomatoes, no salt added
  8. Make ready 1 can Pumpkin puree
  9. Get 1 large onion, diced
  10. Take 1 PKG reduced sodium chili seasoning
  11. Take 1 sweet potato, diced
  12. Take 1 cup diced carrot
  13. Get 2 C. Water
  14. Get 1 T. Ancho chili powder
  15. Prepare 1 T. Smoked paprika
  16. Take 1 (7 oz) can diced green chillies

More Fall Inspired Vegan Pumpkin Recipes. Directions: In a large deep pot, warm the olive oil over medium heat. Even my carnivore husband loves it. Heat the oil in a dutch oven or sauce pan over medium heat.

Instructions to make Pantry-raid Vegetarian Pumpkin Chilli:
  1. Add all ingredients to stock pot, simmer on low for an hour for flavors to come together.

Stir in the chili powder, cumin, oregano, cinnamon, and garlic cloves and cook another minute or two until the spices are fragrant, stirring often. I used this recipe when I was throwing a chili cookoff at my house and I decided to compete in the "Most Interesting Ingredient" category. 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.

So that’s going to wrap this up for this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!