This recipe provides a twist on a classic vegetarian chili with the addition of mushroom and pumpkin puree for added flavor and richness. It includes ingredients such as onion, garlic, bell peppers, black beans, kidney beans, canned tomatoes, chili powder, cumin, smoked paprika, oregano, and vegetable broth. The recipe is easy to follow and takes less than an hour to make. Optional toppings include shredded cheese, sour cream, chopped cilantro, and diced avocado. It can also be cooked in a slow cooker for convenience. Overall, it’s a delicious and hearty meal perfect for any occasion.

Hearty and Delicious Vegetarian Chili Recipe with a Twist

Introduction

Vegetarian chili is a flavorful and hearty meal that can be enjoyed on a chilly night or as a satisfying lunch. The great thing about chili is that it can be customized with your favorite vegetables and spices, making it unique and full of flavor. This recipe has a twist on the classic vegetarian chili, using mushroom and pumpkin puree to add a depth of flavor and richness. This recipe is easy to make, and you can have a hot, delicious bowl of chili in less than an hour.

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can pumpkin puree
• 1 portobello mushroom, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 2 cups vegetable broth
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, and diced avocado

Step-by-Step Guide

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and bell peppers. Cook until the vegetables are soft and fragrant, for about 5 minutes.
3. Stir in the chopped mushroom and cook for an additional 3 minutes.
4. Add the chili powder, cumin, smoked paprika, and oregano. Stir until the vegetables are coated with the spices.
5. Add the canned tomatoes, pumpkin puree, and vegetable broth. Stir until the ingredients are combined.
6. Add the beans to the pot and stir. Season with salt and pepper to taste.
7. Bring the chili to a boil, then reduce the heat to a simmer.
8. Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally.
9. Taste and season with additional salt and pepper, if needed.
10. Serve hot, and garnish with shredded cheese, sour cream, chopped cilantro, and diced avocado if desired.

Cooking Tips

• You can use any type of beans you prefer for this recipe, such as pinto beans or black-eyed peas.
• If you don’t have portobello mushrooms, you can use any type of mushroom you have on hand.
• If the chili is too thick, you can add more vegetable broth to thin it out.
• If you prefer a spicier chili, add a pinch of cayenne pepper or crushed red pepper flakes to the pot.
• You can also cook this recipe in a slow cooker on low for 6-8 hours or on high for 3-4 hours.

Conclusion

This vegetarian chili recipe with a twist is a delicious and hearty meal that is perfect for any occasion. Whether you’re looking for a quick and easy dinner or a flavorful lunch, this recipe has got you covered. The addition of mushroom and pumpkin puree adds a richness of flavor and texture to this recipe. So, whip up a batch of this chili today, and you won’t regret it!