Fall Pumpkin Chili

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:

Unknown said...

Looks great. Can you put in the settings and time for doing this in the Instant Pot?

Janie Dockus said...

This will be the first recipe I try! Next are mushroom recipes! Thank you!

naomi3 said...

You are very welcome!