Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Pantry-raid Vegetarian Pumpkin Chilli is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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:
- Take 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Prepare 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
- Make ready 1 can (15 oz) tomato sauce, no salt added
- Take 1 can (15 oz) diced tomatoes, no salt added
- Take 1 can Pumpkin puree
- Prepare 1 large onion, diced
- Get 1 PKG reduced sodium chili seasoning
- Get 1 sweet potato, diced
- Get 1 cup diced carrot
- Make ready 2 C. Water
- Get 1 T. Ancho chili powder
- Get 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 this up for this special food pantry-raid vegetarian pumpkin chilli recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
