FLeury-Michon

Vegetarian Pumpkin Chili

  • Cooking 60 min.
  • Preparation 20 min.
  • Portions 8-10 bowls

There’s nothing better than a hearty and delicious chili bowl to warm you up after a full day spent outside. Warm-up with our vegetarian pumpkin chili recipe.

 

Ingredients (chili):

2 tbsp. olive oil

2 cloves garlic, chopped

1 large onion, chopped

1 jalapeno pepper, seeded and diced

1 cup red beans

1 cup chickpeas

1 cup butternut squash, diced

1 green pepper, diced

1 red pepper, diced

1 cup diced tomatoes

2 cups pumpkin purée

3 cups vegetable broth

1 tbsp. chili powder

1 tsp. Cumin

Salt and pepper, to taste

 

Ingredients (topping):

1-2 avocado, sliced

Feta cheese, crumbled

Green onions, chopped

 

Instructions:

1. In a skillet over medium-high heat, brown the onion and garlic in olive oil. Add the jalapeno, green and red peppers, butternut squash, chili powder and cumin. Season with salt and pepper and cook for 5 minutes.

2. Add the remaining ingredients and simmer for 45 minutes.

3. At serving time, garnish the chili bowls with avocado slices, feta cheese crumbles and green onions.

Vegetarian Pumpkin Chili