Pumpkin Walnut Chili
with Avocado & Sour Cream
INGREDIENTS
- 2 onions
- 6 garlic cloves
- 2 jalapeños
- 40.2 oz kidney beans
- ¾ cup walnuts
- 3 tbsp Alamo chili seasoning
- 1 tbsp Mexican oregano
- 43.5 oz fire roasted tomatoes
- 3 avocados
- 1½ cups pumpkin purée
- 6 tbsp vegan sour cream
- 3 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Peel and dice the onion. Mince the garlic. Thinly slice the jalapeño. Drain and rinse the kidney beans.
Place a large pot over medium-high heat with 1 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.
Add the kidney beans, fire roasted tomatoes, ½ cup water, and ¾ tsp salt. Reduce heat to medium and cook until chili has slightly thickened, about 5 to 7 minutes.
Halve the avocado and remove the pit. Thinly slice the flesh.
Measure out ½ cup of pumpkin purée and add to the chili, then 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 avocado and sliced jalapeño. Dollop with sour cream.
SIMILAR RECIPES
Mezze Bowls with Marinated White Beans & Red Pepper Pesto
Harissa Butternut Bisque with Green Apple Slaw & Crispy Chickpeas
