chipotle pumpkin enchilada chili
Warming, comforting, and totally vegan-friendly!
Ingredients
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp round cinnamon
- 1 can tomato paste
- 1 15-oz can pumpkin puree
- 1 cup vegetable broth
- 1 12-oz can pumpkin beer, or more vegetable broth
- 1 10-oz can red enchilada sauce
- 3 cans black beans, drained
- sour cream, green onions, cilantro, avocado, cheese, and Fritos, toserve
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Saute the onion until softened, about 5 minutes. Stir in the garlic, oregano, smoked paprika, chipotle chili powder, cumin, and cinnamon for 1-2 minutes. Swirl in the tomato paste, then the pumpkin puree.
- Pour in the vegetable broth, beer/more broth, and enchilada sauce. Simmer gently for 10-15 minutes until thickened. Pour in the black beans and heat until warmed through. Season to taste with salt and pepper.
- Divide into bowls and top with whatever the fuck you want. I load mine up with sour cream, cheese, Fritos, avocado, and lots of green onions.
Notes
*To make vegan: Ensure your beer, broth, and enchilada sauce are all vegan friendly, and top with whichever vegan garnishes you like!