Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pantry-raid vegetarian pumpkin chilli. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pantry-raid Vegetarian Pumpkin Chilli is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Pantry-raid Vegetarian Pumpkin Chilli is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. 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:
- 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)
- Take 1 can chili beans (however mild or spicy you like)
- Take 1 can (7 oz) El Pato Mexican tomato sauce
- Prepare 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
- Make ready 1 large onion, diced
- Get 1 PKG reduced sodium chili seasoning
- Take 1 sweet potato, diced
- Get 1 cup diced carrot
- Make ready 2 C. Water
- Get 1 T. Ancho chili powder
- Make ready 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 for this special food pantry-raid vegetarian pumpkin chilli recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
