Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pantry-raid vegetarian pumpkin chilli using 16 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Pantry-raid Vegetarian Pumpkin Chilli:
- Make ready 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Prepare 1 can (15 oz) Black Beans
- Take 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)
- Prepare 1 can (7 oz) El Pato Mexican tomato sauce
- Get 1 can (15 oz) tomato sauce, no salt added
- Make ready 1 can (15 oz) diced tomatoes, no salt added
- Prepare 1 can Pumpkin puree
- Prepare 1 large onion, diced
- Get 1 PKG reduced sodium chili seasoning
- Prepare 1 sweet potato, diced
- Prepare 1 cup diced carrot
- Prepare 2 C. Water
- Take 1 T. Ancho chili powder
- Get 1 T. Smoked paprika
- Make ready 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 exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
