Vegetarian Pumpkin & Brown Rice Chili

Our Vegetarian Pumpkin & Brown Rice Chili made with Success® Brown Rice, pumpkin, pinto beans and many other flavorful ingredients is like no other!

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Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 35 mins
Servings
SERVES 4
Ready in
TOTAL TIME 50 mins

Ingredients

  • 1 bag Success® Brown Rice
  • 2 tbsp olive oil
  • 2 cups diced pumpkin
  • 1 jalapeño pepper, diced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/8 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) diced tomatoes
  • 1 can (19 oz) pinto beans
  • 1 cup vegetable broth
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 2 green onions, thinly sliced

Instructions

  • Who says pumpkin recipes are only for the holidays? This delectable Vegetarian Pumpkin & Brown Rice Chili is perfect any time of year, especially when you want to bring a little warmth to a chilly day or night.

    Step 1

  • Prepare rice according to package directions.

    Step 2

  • Meanwhile, heat oil in a Dutch oven set over medium heat. Add pumpkin, jalapeño, onion, red bell pepper, garlic, chili powder, cumin, oregano, cinnamon, salt and pepper to pot and cook for 5 to 7 minutes, or until slightly softened.

    Step 3

  • Stir in tomatoes, beans and broth and bring to a boil. Reduce heat and simmer. Stir in rice and cook for 30 to 35 minutes, or until pumpkin is tender and chili is thickened. Top each bowl with avocado and green onions.

Pumpkins are Veggies, Too

Have you ever thought of serving pumpkin and beans in the same dish? If you haven’t, be prepared to have a new favorite recipe! Pumpkin and beans complement each other perfectly in our Vegetarian Pumpkin & Brown Rice Chili made with Success® Brown Rice. It’s 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 delightful flavors. Make a big batch because you’ll want to make sure you have enough for leftovers! 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-Bag Rice, set it aside and use a Dutch oven to cook all the ingredients except for the tomatoes, beans and broth.

When the vegetables have started to soften, add the tomatoes, beans and broth and bring everything to a boil. Add the rice, reduce heat and simmer. Then, you’ll let the Dutch oven work its magic for about half an hour and that’s it! Serve this chili in your favorite bowls and don’t forget to garnish each one with a little bit of ripe avocado and green onion.

Decisions, Decisions

While this recipe calls for pinto beans, you can use any type you have on hand. Feel free to substitute pinto beans for black beans, kidney beans or white beans. The results will be equally tasty!