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Hearty Vegetarian Pumpkin Chili

Skinnytaste
  • 60 minutes
  • Serves 10

INGREDIENTS

1 tbsp

chili powder

1 tsp

ground cinnamon

2 tsp

kosher salt

1/8 tsp

ground cloves

1/2 tsp

ground nutmeg

1/4 tsp

cayenne pepper

2 tsp

olive oil

1

medium onion, diced

2

large cloves garlic, minced

2 tbsp

fresh ginger, finely minced

1

jalapeno, seeds and membrane removed, minced

2

medium carrots, diced into ½-inch cubes

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

1

extra-large or 2 small avocado, cubed

5

green onions, sliced

10 tbsp

reduced-fat shredded cheddar cheese

5 tbsp

light sour cream

2 oz

baked tortilla chips, crushed

chopped cilantro, for garnish

1 person Recommend This Recipe