Vegetarian Fresh Pumpkin Chili Recipe

Name: Vegetarian Fresh Pumpkin Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled, cubed pumpkin; 2 cups water; 1/2 cube vegetable bouillon; 1 tablespoon oil, or as needed; 1 clove garlic, minced, or to taste; 1 large onion, diced; 1 1/3 (12 ounce) packages ground beef vegetarian substitute (such as MorningStar(R)); 1 cup kidney beans; 1 cup black beans; 1 large tomato, diced; 1 cup corn; 1 pinch brown sugar; 1 pinch dried cilantro, or to taste; 1 pinch ground black pepper, or to taste; 1 pinch ground cinnamon, or to taste; 1 pinch ground coriander, or to taste; 1 pinch ground cumin, or to taste; 1 pinch ground ginger, or to taste; 1 pinch ground nutmeg, or to taste

Servings: persons

2 cups peeled, cubed pumpkin
2 cups water
1/2 cube vegetable bouillon
1 tablespoon oil, or as needed
1 clove garlic, minced, or to taste
1 large onion, diced
1 1/3 (12 ounce) packages ground beef vegetarian substitute (such as MorningStar(R))
1 cup kidney beans
1 cup black beans
1 large tomato, diced
1 cup corn
1 pinch brown sugar
1 pinch dried cilantro, or to taste
1 pinch ground black pepper, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground coriander, or to taste
1 pinch ground cumin, or to taste
1 pinch ground ginger, or to taste
1 pinch ground nutmeg, or to taste

1
Bring a large pot of salted water to a boil. Add pumpkin; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a blender.
2
Combine 2 cups water and vegetable bouillon in a saucepan; bring to a boil. Cook and stir until cube is dissolved, about 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
3
Pour broth into the blender with pumpkin. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
4
Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add onions and cook until lightly browned, about 3 minutes. Add ground beef substitute; cook and stir until heated through, about 3 minutes. Stir in kidney beans, black beans, tomato, and corn until combined.
5
Mix pumpkin-broth mixture into the skillet. Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg. Reduce heat to medium-low and cook until flavors combine, about 15 minutes.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups peeled, cubed pumpkin, 2 cups water, 1/2 cube vegetable bouillon, 1 tablespoon oil, or as needed, and more.

Yes, Vegetarian Fresh Pumpkin Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Fresh Pumpkin Chili

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