Pumpkin Chili Mac
This pumpkin chili Mac is the best savory pumpkin recipe! The chili is rich and studded with sweet pumpkin and corn, beans, peppers and spices. Then mixed with pasta and vegan cheese. This is the ultimate Fall comfort food.
Ingredients
- 1 pound pasta
- 1 wheel smoked vegan cheddar grated
- ¼ cup cilantro chopped
- 1 lime cut in wedges
- 1 tbsp olive oil
- 1 small sugar pie pumpkin (about 2 cups) seeded, peeled and cut in cubes
- 1 yellow onion diced
- 4 red baby bell peppers chopped
- 2 jalapenos seeded and chopped
- 3 tbsp tomato paste
- 2 cups water
- 2 cans pinto beans rinsed and drained
- 1 cup frozen corn
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
Instructions
- Cook pasta on the back burner and reserve until assembly.
- Heat a large saucepan over medium heat and add olive oil. Sauté pumpkin for 5 minutes stirring occasionally to get some color.
- Add onions, peppers and jalapeño and continue to cook stirring occasionally for 8-10 minutes until onions are fragrant and translucent and peppers are soft. Pumpkin will be almost cooked through.
- Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder and cook stirring often for 5 minutes. The tomato paste will darken and caramelize.
- Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered stirring every 3-4 minutes to make sure there is no burning on the bottom.
- While chili cooks, grate smoked cheddar wheel on a box grater and reserve.
- Check that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired.
- In a bowl, layer chili, cheese, pasta, more chili, cheese and pasta. Stir then garnish with cilantro and lime wedge.
Nutrition
Calories: 360kcalCarbohydrates: 70gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 486mgPotassium: 474mgFiber: 5gSugar: 5gVitamin A: 1367IUVitamin C: 39mgCalcium: 42mgIron: 2mg
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