Vegetarian Fresh Pumpkin Chili recipe
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Ingredients
- 2 cups peeled, cubed pumpkin 2 cups water ½ cube vegetable bouillon 1 tablespoon oil, or as needed 1 clove garlic, minced, or to taste 1 large onion, diced 1 ⅓ (12 ounce) packages ground beef vegetarian substitute (such as MorningStar®) 1 cup kidney beans 1 cup black beans 1 large tomato, diced 1 cup corn 1 pinch brown sugar 1 pinch dried cilantro, or to taste 1 pinch ground black pepper, or to taste 1 pinch ground cinnamon, or to taste 1 pinch ground coriander, or to taste 1 pinch ground cumin, or to taste 1 pinch ground ginger, or to taste 1 pinch ground nutmeg, or to taste
Nutrition Info
- 259.7 caloriescarbohydrate: 32.3 gcholesterol: : -fat: 6.3 gfiber: 10.5 gprotein: 21 gsaturatedFat: 0.9 gservingSize: -sodium: 573.7 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Fresh Pumpkin Chili
Directions
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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.
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.
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.
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.
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.