Vegetarian Pumpkin Chili

Ingredients

• Chili powder

  Spices

  1 tbsp or 8g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Salt

  Table

  2 tsp or 12g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Carrots

  Raw

  200g

• Mushrooms

  White, raw

  4 large or 92g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 cup kernels or 328g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Pumpkin

  Cooked, boiled, drained, without salt

  15 oz or 425g

• Black beans

  Mature seeds, raw

  200g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

Directions

1. In a small bowl, combine everything in the seasoning mix (first 6 ingredients). Set aside. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and sauté until vegetables are soft, about 3-4 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes. Add the seasoning mix and stir to evenly coat. Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.