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Oct 14, 2016

Vegan Pumpkin Chili

Ingredients:

For seasoning mix:
  • 1 tablespoon chili powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1/8 teaspoons ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
For chili:
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 2 tablespoons 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 organic 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
  • Avocado and cilantro (for topping)


Directions:
  1. In a small bowl, combine everything in the seasoning mix.  Set aside.
  2. Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.  Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
  3. Add the seasoning mix and stir to evenly coat.  Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.  When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.