How to Make Appetizing Pantry-raid Vegetarian Pumpkin Chilli

Pantry-raid Vegetarian Pumpkin Chilli. Great recipe for Pantry-raid Vegetarian Pumpkin Chilli. Love a big ol' bowl of chili! Even my carnivore husband loves it.

Even my carnivore husband loves it. This vegetarian pumpkin chili is filled with flavor, texture, and just enough spice. (It's actually vegan and gluten free, too!) (It's actually vegan and gluten free, too!) Combining easy canned ingredients with a few fresh components, this quick one pan meal will warm you up during colder months. I really hope you guys can give this Vegetarian Pumpkin Chili recipe a try! You can have Pantry-raid Vegetarian Pumpkin Chilli using 16 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Pantry-raid Vegetarian Pumpkin Chilli

1. You need 1 can of Rotel, Chipotle flavor (can substitute mild Rotel).
2. Prepare 1 can (15 oz) of Black Beans.
3. You need 1 can (15 oz) of garbonzo beans (really any kind of bean you prefer).
4. You need 1 can of chili beans (however mild or spicy you like).
5. Prepare 1 can (7 oz) of El Pato Mexican tomato sauce.
6. You need 1 can (15 oz) of tomato sauce, no salt added.
7. You need 1 can (15 oz) of diced tomatoes, no salt added.
8. It's 1 can of Pumpkin puree.
9. Prepare 1 of large onion, diced.
10. Prepare 1 PKG of reduced sodium chili seasoning.
11. You need 1 of sweet potato, diced.
12. Prepare 1 cup of diced carrot.
13. Prepare 2 C. of Water.
14. Prepare 1 T. of Ancho chili powder.
15. You need 1 T. of Smoked paprika.
16. Prepare 1 (7 oz) of can diced green chillies.

Let me know if you do by leaving a comment down below and rating the recipe. Be sure to share it with others as well! I also love to see photos on Instagram so be sure to tag @theconscientiouseater there so I can the final product! Directions: In a large deep pot, warm the olive oil over medium heat.

Pantry-raid Vegetarian Pumpkin Chilli instructions

1. Add all ingredients to stock pot, simmer on low for an hour for flavors to come together..

The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free. Storage & freezing: This chili freezes well, but it's also a crowd-pleaser, so we rarely have any left! I mean, the fact is, pumpkin and pumpkin spices - cinnamon and cloves - really do work in chili. It all makes what's already a cozy dish even cozier. And I love the body that the pureed pumpkin adds.

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