Ingredients
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For Seasoning Mix:
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1 tablespoon chili powder
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1 teaspoon ground cinnamon
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2 teaspoons kosher salt
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1/8 teaspoons ground cloves
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½ teaspoon ground nutmeg
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¼ teaspoon cayenne pepper
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For Chili:
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2 teaspoons olive oil
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1 medium onion (diced)
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2 Large Cloves Garlic Minced
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2 Tablespoons Fresh Ginger Finely Minced
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1 Jalapeno Seeds and Membrane Removed Minced
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2 Medium Carrots Diced Into ½-Inch Cubes
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4 Large Portobello Mushrooms Stemmed Wiped Clean and Cubed
Directions
Prep Time: 10min | Cook Time: min | Serves: 10
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Steps
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1
Done
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Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat |
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2
Done
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Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes. |
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3
Done
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Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes. |
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4
Done
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Add the seasoning mix and stir to evenly coat. |
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5
Done
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Add the corn, tomatoes, pumpkin, beans and stock and mix well. |
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6
Done
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Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally. |
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7
Done
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When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings. |
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8
Done
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9
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10
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11
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12
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13
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14
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15
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