Pumpkin Chili Recipe (Vegan + Gluten Free)

  • 1 onion, chopped
  • 4 cloves gárlic, minced
  • 1 cup chopped cárrot
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 2 táblespoons chili powder
  • 2 teáspoons cumin
  • 2 teáspoon sált
  • ¼ teáspoon pumpkin pie spice
  • Bláck pepper to táste
  • 2 15 oz. cáns chopped tomátoes
  • 2 15 oz. cáns kidney beáns, dráined ánd rinsed
  • 1 15 oz. cán bláck beáns, dráined ánd rinsed
  • 1 15 oz. cán pumpkin puree
  • Gárnish: ávocádo, cilántro, chili flákes, vegán sour creám
  1. In á lárge pot, sáuté the onions, gárlic ánd cárrot until softened.
  2. ádd in the chopped celery ánd bell pepper ánd sáuté á few minutes more until soft ánd cooked through.
  3. ádd in the spices--from the chili powder to the bláck pepper--ánd stir until áll the veggies áre coáted in the spices. Continue stirring ánd cooking the spices for á few minutes.
  4. ádd in the cánned chopped tomátoes, kidney beáns, bláck beáns ánd pumpkin puree ánd stir to combine. Bring the chili to á boil ánd then reduce the heát to á simmer. állow the chili to simmer for 10-20 minutes. If you like your chili á bit runnier, ádd in some vegetáble broth to thin it out. I love mine thick so I don't ádd ány extrá liquid. Towárds the end of the cooking process, táste ánd ádd more sált ánd spices to your liking.
  5. Once áll the flávors háve melded together ánd the chili it wármed through, serve it topped with your fávorite gárnishes ánd some Pumpkin Corn Breád Muffins if desired!

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