Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Pantry-raid Vegetarian Pumpkin Chilli is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
- Make ready 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Take 1 can (15 oz) Black Beans
- Get 1 can (15 oz) garbonzo beans (really any kind of bean you prefer)
- Make ready 1 can chili beans (however mild or spicy you like)
- Make ready 1 can (7 oz) El Pato Mexican tomato sauce
- Get 1 can (15 oz) tomato sauce, no salt added
- Get 1 can (15 oz) diced tomatoes, no salt added
- Prepare 1 can Pumpkin puree
- Take 1 large onion, diced
- Get 1 PKG reduced sodium chili seasoning
- Get 1 sweet potato, diced
- Take 1 cup diced carrot
- Prepare 2 C. Water
- Make ready 1 T. Ancho chili powder
- Take 1 T. Smoked paprika
- Prepare 1 (7 oz) can diced green chillies
Instructions to make Pantry-raid Vegetarian Pumpkin Chilli:
- Add all ingredients to stock pot, simmer on low for an hour for flavors to come together.
So that is going to wrap it up with this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
