Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pantry-raid vegetarian pumpkin chilli. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my entire life.
To get started with this 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)
- Prepare 1 can chili beans (however mild or spicy you like)
- Take 1 can (7 oz) El Pato Mexican tomato sauce
- Get 1 can (15 oz) tomato sauce, no salt added
- Get 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
- Take 1 sweet potato, diced
- Take 1 cup diced carrot
- Prepare 2 C. Water
- Get 1 T. Ancho chili powder
- Take 1 T. Smoked paprika
- Take 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 this up with this exceptional food pantry-raid vegetarian pumpkin chilli recipe. Thanks so much for your time. I am sure that you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!
