Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pantry-raid vegetarian pumpkin chilli. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
- Make ready 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Get 1 can (15 oz) Black Beans
- Prepare 1 can (15 oz) garbonzo beans (really any kind of bean you prefer)
- Get 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
- Take 1 can (15 oz) diced tomatoes, no salt added
- Prepare 1 can Pumpkin puree
- Take 1 large onion, diced
- Take 1 PKG reduced sodium chili seasoning
- Prepare 1 sweet potato, diced
- Prepare 1 cup diced carrot
- Take 2 C. Water
- Make ready 1 T. Ancho chili powder
- Make ready 1 T. Smoked paprika
- Take 1 (7 oz) can diced green chillies
Steps 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’s going to wrap it up for this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
