Who says pumpkin anything is only for the holidays? Bring a little warmth to any chilly day or night with this delectable Vegetarian Pumpkin and Brown Rice Chili.
Prepare rice according to package directions.
Meanwhile, heat oil in Dutch oven set over medium heat; cook pumpkin, onion, red pepper, jalapeño, garlic, chili powder, cumin, oregano, cinnamon, salt and pepper for 3 to 5 minutes or until slightly softened.
Stir in tomatoes, beans and broth; bring to boil. Reduce heat to simmer. Stir in rice; cook for 30 to 35 minutes or until pumpkin is tender and chili is thickened. Top with avocado and green onions.
Bet you’ve never heard of pumpkin and beans in the same dish… If you have, then you already know how well they complement each other, and if you haven’t, be prepared to have a new favorite recipe! Our Vegetarian Pumpkin and Brown Rice Chili made with Success® Brown Rice is the type of meal that truly hits the spot on those cold days when all you want is something to warm you up.
This dish is brimming with so many delightful flavors, you’ll want to make sure you have enough to have for lunch the next day. What makes this recipe even more appealing? It’s quite simple to make. When you’ve cooked your rice, without the measure or mess with our Success® Boil-in-Bags, set it aside and use a Dutch oven to cook all the ingredients except the tomatoes, beans, and broth.
When softened, add the tomatoes, beans, and broth, bring to a boil, reduce to a simmer, and add the rice. Let the Dutch oven work its magic for about half an hour and done! Serve in your favorite bowls and don’t forget to add the final, and delicious touch: a little bit of avocado and green onion right on top.
While this recipe calls for pinto beans, the choice is truly yours. Feel free to substitute pinto beans for black beans, kidney beans or white beans. The results will be equally tasty!