Author Notes
Sometimes I need a whop of vegetables if I start to feel under the weather or run down. Also, I try to balance my diet by making delicious vegan meals every now and then and one of my favorite meals is chili. I am a sucker for thick smokey stew like chili and I achieved this by adding pumpkin puree and using smoked paprika. So full of flavor and topped with avocado you wont even miss the cheese or sour cream. This is also amazing shared at parties where diet restrictions are unknown. —Super Fun Food Adventures
Ingredients
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1
Large Onion
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1/2
Large Bok Choy
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4
Medium Zucchini
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2
Ancho Peppers
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1
Red Pepper
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1
Orange Pepper
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3
Parsnips
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1
Bunch Collard Greens
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5
Cloves Garlic, Minced
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28 ounces
Can Crushed Tomatoes
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28 ounces
Water
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(2) 15 ounces
Cans Pumpkin Puree (or equivalent of fresh puree)
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1 tablespoon
Ground Cumin
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1 tablespoon
Smoked Paprika
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1 tablespoon
Hot Chili Powder
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1 teaspoon
Ground Cinnamon
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Avacado For Garnish (I usually use a half of an avocado per bowl)
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Few Tablespoons Olive Oil
Directions
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Dice up all the vegetables and set aside.
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Slice the onion and saute it in a few tablespoons of olive oil right in your large stock pot. When soft add spices, garlic and cook briefly till fragrant. I like a lot of flavor so 1 tablespoon of some of the spices might be to much. Try two teaspoons of each to start and add more later if you like.
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Next dump in your large can of tomatoes, water and pumpkin puree.
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Add the rest of the vegetables then bring the soup to a boil. After it hits boiling, bring down the heat to low and let simmer with the lid on the pot till veggies are cooked to your desired tenderness.
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