Pumpkin Walnut Chili
with Avocado & Sour Cream
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
INSTRUCTIONS
Peel and dice the onions. Peel and mince the garlic. Thinly slice the jalapeños. Drain and rinse the kidney beans.
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.
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.
Halve the avocados and remove the pits. Thinly slice the flesh.
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.
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Mezze Bowls with Marinated White Beans & Red Pepper Pesto
Harissa Butternut Bisque with Green Apple Slaw & Crispy Chickpeas
Thai Style Broccoli Salad with Cashew Sauce & Mung Beans
