This smoky, spicy Pumpkin Chipotle Vegetarian Chili recipe makes a delicious, hearty, and budget-friendly fall or autumn one-pot pumpkin chili that is perfect for tailgating or game day.
Garnish with sour creamcheese, and chopped green onions
Instructions
In a dutch oven, over medium heat, sauté the chopped onion in olive oil for about 5 minutes. Add in the minced garlic for about 1 minute.
Add pumpkin, diced tomatoes and chilies, vegetable stock, black beans and garbanzo beans. Add the chopped chipotle chilies and the adobe sauce. Stir in the cumin, oregano and chili powder. Bring to boil, stirring occasionally. Reduce to simmer and cook for 20 minutes.
Serve in soup bowls, garnished with your choice of sour cream, cheese, or chopped green onion.