Vegetarian Fresh Pumpkin Chili

  1. Bring a large pot of salted water to a boil. Add pumpkin; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a blender.
  2. Combine 2 cups water and vegetable bouillon in a saucepan; bring to a boil. Cook and stir until cube is dissolved, about 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
  3. Pour broth into the blender with pumpkin. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
  4. Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add onions and cook until lightly browned, about 3 minutes. Add ground beef substitute; cook and stir until heated through, about 3 minutes. Stir in kidney beans, black beans, tomato, and corn until combined.
  5. Mix pumpkin-broth mixture into the skillet. Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg. Reduce heat to medium-low and cook until flavors combine, about 15 minutes.

pumpkin, water, vegetable bouillon, oil, clove garlic, onion, ground beef vegetarian substitute, kidney beans, black beans, tomato, corn, brown sugar, cilantro, ground black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, ground nutmeg

Taken from www.allrecipes.com/recipe/261210/vegetarian-fresh-pumpkin-chili/ (may not work)

Another recipe

Switch theme