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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A very quick and easy way to spice up vegetarian chili by simply adding a can of pumpkin! Adds great texture and flavor :) Ingredients:
1 (16 ounce) can pumpkin |
1 (16 ounce) can stewed tomatoes |
2 (16 ounce) cans black beans |
1 (16 ounce) can kidney beans |
1 (8 ounce) can corn |
1 medium onion, chopped |
1 tablespoon olive oil |
2 teaspoons oregano |
2 teaspoons basil |
1 tablespoon garlic |
2 teaspoons cumin |
1 cup spinach, chopped |
1 anaheim chili, chopped |
1 jalapeno pepper, chopped |
2 ounces feta |
Directions:
1. In a skillet, sauté the onions first with one tbs olive oil and one ounce sundried tomatoes and then add the peppers and spinach together for an additional few minutes on medium heat. For extra protein, add some tofu or veggie crumbles by adding them to the skillet first then into the pot with the other ingredients. In a big pot, pour in all canned ingredients, stirring in the pumpkin last and heat on medium. Add the sautéed vegetables and stir together mixing every minute for about 10-15 seconds and add the seasonings to taste and finish cooking for a few minutes until everything is fully heated all the way through. Top with feta or parmesan cheese if you wish.
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