Empty My Fridge
Vegetarian Pumpkin Chili
Ingredients
- Olive oil2 tbsp
- Onion · chopped1 cup
- Bell pepper · diced2
- Jalapeño chili · minced1
- Garlic · minced3
- Salt1 tsp
- Black pepper · ground½ tsp
- Cinnamon · ground½ tsp
- Cumin · ground2
- Chili powder2 tsp
- Onion powder1 tsp
- Vegetable broth2 cups
- Petite diced tomatoes · do not drain3 cans
- Pinto bean · drained rinsed1 can
- Red bean · drained rinsed1 can
- Pumpkin1 can
- Sweet potato · peeled diced1
- Black bean · drained rinsed½ cans
- Cilantro · chopped
- Red onion · chopped
- Avocado · sliced
Instructions
- Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven.
- Add the onion, bell peppers and jalapeño and cook for 5 minutes, until the onion softens.
- Add the garlic, salt, black pepper, cumin, chili powder and onion powder and cook for 1 minute.
- Add the remaining ingredients, including the black beans if using.
- Cover, reduce the heat to medium-low and cook for 30 minutes, stirring occasionally.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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