Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, pantry-raid vegetarian pumpkin chilli. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you can achieve that.
The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
- Get 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Take 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)
- Prepare 1 can (7 oz) El Pato Mexican tomato sauce
- Take 1 can (15 oz) tomato sauce, no salt added
- Prepare 1 can (15 oz) diced tomatoes, no salt added
- Get 1 can Pumpkin puree
- Get 1 large onion, diced
- Make ready 1 PKG reduced sodium chili seasoning
- Make ready 1 sweet potato, diced
- Take 1 cup diced carrot
- Take 2 C. Water
- Make ready 1 T. Ancho chili powder
- Take 1 T. Smoked paprika
- Make ready 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’s going to wrap it up with this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
