Meatless Pumpkin Chili
Prep time: 10 minutes
Total time: 40 minutes
Serves 6 -8
boncook.com
Ingredients
Ingredients
- 1 tbsp FRENCH PANTRY Roasted Garlic Oil
- 1/2 large sweet onion, chopped in the Eco-Chop
- 1/2 tsp FRENCH PANTRY Sel Gris
- 3 garlic cloves, minced in the Mini Herb Chopper
- 1 red bell pepper, seeded and chopped in the Eco-Chop
- 4 Tomatoes chopped
- 1 (15-ounce) can of diced tomatoes with juice
- 1 (15-ounce) can of pumpkin purée
- 1 (15-ounce) can of pinto beans or red kidney beans
- 1 (15-ounce) can black beans
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp French Pantry Chipotle mustard to taste
- 1 cup vegetable stock (more or less to produce desired consistency)
- FRENCH PANTRY Salt and Pepper to taste
Garnish:
- Shredded cheese, chopped cilantro, sour cream or Greek yogurt, avocado
BONTIP: Another substitution for the sour cream is Kiefer Cheese for an added tang garnish with 1 Tablespoon and fresh cilantro. (We love LABNE Brand)
Instructions
- Preheat the oven to 400° F degrees. Place the Large Round Mold on a Perforated Baking Sheet and set aside.
- Put the oil and onion in the mold, sprinkle with salt, toss to combine, and roast in the oven for 5 minutes. Add the garlic and peppers and return to the oven for 5 more minutes. Remove from the oven and mix using the Signature Spatula. Add all of the remaining ingredients and combine well.
- Cover the mold with the Octagonal Bonmat. Return the chili to the oven and roast for 20 to 30 minutes until bubbly. Taste and add additional vegetable stock, salt, and pepper as desired.
bonTIP: Chili consistency is a matter of personal preference. If you like very thick chili, reduce the stock or add more for thinner chili.
Enjoy cooking and baking from our bon COOK kitchen to yours!
