Break out your soup pot, you’ll want to make a batch of this delicious, hearty meatless chili today! Packed with vegetables, pumpkin puree, beans and tons of flavor, then served with cheese, tortillas, avocado and all the yummy toppings.
There’s lots of spices and vegetables in here, but trust me I wouldn’t change a thing. Prep all your ingredients before you start cooking, then once you sauté all your vegetables the rest of the time it’s pretty hands off while it simmers.
Leftovers freeze and reheat well, perfect for packing lunch for work.
Hearty Vegetarian Pumpkin Chili
Servings: 10 • Size: 1 cup plus toppings* • Weight Watcher Points+: 6 pt
Calories: 232 • Fat: 7 g • Carb: 35 g • Fiber: 9 g • Protein: 7 g • Sugar: 8 g
Sodium: 674 mg • Cholest: 19 mg
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
- 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 frozen 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
- 1 extra-large or 2 small avocado, cubed
- 5 green onions, sliced
- 10 tablespoons reduced-fat shredded cheddar cheese
- 5 tablespoons light sour cream
- 2 ounces baked tortilla chips, crushed
- chopped cilantro, for garnish
In a small bowl, combine everything in the seasoning mix. Set aside.
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.
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.
*Nutrition info for toppings includes ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour cream and 1 tablespoon crushed tortilla chips (per serving).