Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, pantry-raid vegetarian pumpkin chilli. 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 favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Get 1 can Rotel, Chipotle flavor (can substitute mild Rotel)
- Prepare 1 can (15 oz) Black Beans
- Make ready 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
- Take 1 can (15 oz) diced tomatoes, no salt added
- Make ready 1 can Pumpkin puree
- Prepare 1 large onion, diced
- Make ready 1 PKG reduced sodium chili seasoning
- Prepare 1 sweet potato, diced
- Take 1 cup diced carrot
- Prepare 2 C. Water
- Make ready 1 T. Ancho chili powder
- Get 1 T. Smoked paprika
- Prepare 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 with this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
