Ingredients:
1 sweet yellow onion
4 garlic cloves
1 package tempeh (I used tofu as I couldn't find any tempeh!)
1 1/2 tep. chili powder (I added more)
1 bell pepper (any color)
1 zucchini
1 15 oz can pumpkin
1 28 oz can of diced tomatoes
1/2 pumpkin pie spice (I used 1/8 tsp. nutmeg, 1/8 tsp. cinnamon, /18 tsp. ginger)
1/2 tsp. dried sage
2 15 oz cans black bean
1 cup frozen corn
Instructions:
I did this in my instant pot on saute mode, but you can you a regular pan on the stove.
Chop and saute your onions and saute until they are caramelized, just saute in water! Add in bell pepper. I used yellow, but any color would do. Add in the zucchini, and the garlic and cook until it all smells heavenly!
Mean while, on the stove in a fry pan water saute the tofu after crumbling it up. Add in 1/2 chili powder.
Add the pumpkin to the onion mixture, and the rest of the ingredients.
I used the Ipot, but only the saute function. Simmer for 30 minutes.
Serve over rice, or bake some homemade tortilla chips and serve with some avocado on top.
3 comments:
Looks great. Can you put in the settings and time for doing this in the Instant Pot?
This will be the first recipe I try! Next are mushroom recipes! Thank you!
You are very welcome!
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