Pumpkin Chili Recipe L Skinnytaste

skinnytaste.com

Chloé Reed

subheading: For the Seasoning Mix:

1 tablespoon chili powder

1 teaspoon ground cinnamon

2 teaspoons kosher salt

⅛ teaspoons ground cloves

½ teaspoon ground nutmeg

¼ teaspoon cayenne pepper

subheading: For the Chili:

2 teaspoons olive oil

1 medium onion, diced

2 large cloves garlic, minced

2 tablespoons fresh ginger, finely minced

1 jalapeno, seeds and membrane removed, minced

2 medium carrots, diced into ½-inch cubes

4 large Portobello mushrooms, stemmed, wiped clean and cubed

2 cups frozen corn

1 28-ounce can fire roasted diced tomatoes

1 15-ounce can pureed pumpkin

1 15 ounce can black beans, drained and rinsed

2 cups unsalted vegetable stock

subheading: Toppings:

1 extra-large or 2 small avocado, cubed

5 green onions, sliced

10 tablespoons reduced-fat shredded cheddar cheese

5 tablespoons light sour cream

2 ounces baked tortilla chips, crushed

chopped cilantro, for garnish

Directions at skinnytaste.com

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