MAIN INGREDIENTS
- 1 onion
- 2 garlic cloves
- 1 jalapeño
- 13.4 oz kidney beans
- ¼ cup walnuts
- 1 tbsp Alamo chili seasoning
- 1 tsp Mexican oregano
- 14.5 oz fire roasted tomatoes
- 1 avocado
- ½ cup pumpkin purée
- 3 tbsp vegan sour cream
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition
TOOLS
- Large pot
INSTRUCTIONS
1
Prepare the vegetables
Peel and dice the onions. Peel and mince the garlic. Thinly slice the jalapeños. Drain and rinse the kidney beans.
2
Start the chili
Place a large pot over medium-high heat with 3 tbsp vegetable oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Add the walnuts, chili seasoning, and Mexican oregano and cook, stirring constantly, until fragrant, about 1 minute.
3
Add the beans and tomatoes
Add the kidney beans, fire roasted tomatoes, 1½ cups water, and 2 tsp salt. Reduce heat to medium and cook until chili has slightly thickened, about 8 to 10 minutes.
4
Prepare the avocado
Halve the avocados and remove the pits. Thinly slice the flesh.
5
Serve
Add the pumpkin purée to the chili and stir to combine. Taste and adjust seasoning with salt and pepper. Simmer until hot, about 1 to 2 minutes. Serve the pumpkin walnut chili in large bowls topped with the sliced avocados and sliced jalapeños. Dollop with sour cream.
SIMILAR RECIPES
SPICED CHICKPEA STEW with Turmeric & Coconut
RANCHERO BOWLS with Cumin Roasted Vegetables & Serrano Yogurt
HARISSA BUTTERNUT BISQUE with Green Apple Slaw & Crispy Chickpeas
BUTTERNUT AND BLACK BEAN QUESADILLA with Cumin Sour Cream
BURRITO BOWLS with Cauliflower Rice and Fresh Pico de Gallo
