Ingredients
1tbspchili powder
1tspground cinnamon
2tspkosher salt
⅛tspground cloves
½tspground nutmeg
¼tspcayenne pepper
2tspolive oil
1medium onion,diced
2large garlic cloves,minced
2tbspfresh ginger,finely minced
1jalapeno,seeds and membrane removed, minced
2medium carrots,diced into ½-inch cubes
4large portobello mushrooms,stemmed, wiped clean, and cubed
2cupscorn,frozen
28ozcan fire roasted diced tomatoes,(1 can)
15ozcan pureed pumpkin,(1 can)
15ozblack beans,(1 can) drained and rinsed
2cupsvegetable stock,unsalted
1extra-large avocado,(2 small) cubed
5green onions,sliced
10tbspcheddar cheese,reduced-fat shredded
5tbsplight sour cream
2ozbaked tortilla chips,crushed
cilantro,chopped for garnish
Preparation
In a small bowl, combine everything in the seasoning mix. Set aside.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft for about 3 to 4 minutes.
Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally for about 6 minutes.
Add the seasoning mix and stir to evenly coat.
Add the corn, tomatoes, pumpkin, beans, and stock and mix well.
Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
When carrots are fork-tender, remove from heat, serve 1 cup of chili, and top with desired toppings.
