Vegetarian Pumpkin Chili

When presentation is on the mind, these edible and festive bowls of vegetarian pumpkin chili are the perfect solution! Turn a simple soup into a fun, wow-factor moment. Make sure to choose your pumpkin size with the meal portion in mind. If it’s a main course, opt for a larger miniature pumpkin. If it’s just the appetizer course, a smaller miniature pumpkin will work just fine!

Vegetarian Pumpkin Chili in Mini Pumpkin Bowls

Makes: 12 servings

Total Time: 45 minutes

• 2 tablespoons olive oil
• 1 medium onion, minced
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 2 chipotles in adobo, chopped
• 2 tablespoons chili seasoning
• 1 tablespoon smoked paprika
• 1 tablespoon salt
• 1 (28oz.) can diced tomatoes
• 6 cups broth or water
• 2 cups walnuts, chopped
• 1 cup red lentils
• 1 cup barley
• 1 (14oz.) can pumpkin puree
• 2 (14oz.) cans beans of your choice, rinsed and drained

• avocado
• cilantro
• pumpkin seeds
• lime wedges

mini pumpkin bowls-
• mini pumpkins, about 6” in diameter
• olive oil
• salt
• pepper

Heat olive oil in a large pot or Dutch oven. Add onions and garlic, sautéing for several minutes until soft and fragrant. Add peppers and chipotles and cook another 1-2 minutes.

Add spices and salt and cook for 1 minute.

Add tomatoes, broth (or water), walnuts, lentils and barley. Cover pot and simmer about 30 minutes, until lentils and barely are cooked and walnuts are soft.

After lentils have cooked, add pumpkin and beans. Simmer another 10 minutes. If soup is too thick, add more water or broth until it reaches your desired consistency.

Serve with your favorite chili toppings.

To make the mini pumpkin bowls, preheat the oven to 350°F. Wash and dry your pumpkins then cut the top off of each pumpkin as if you’re going to carve it.

Cut a large enough hole so that it will be usable as a bowl. Using a serrated spoon, scoop out the pulp and as much of the inside of the pumpkin as possible.
Brush the inside of the pumpkins with olive oil and sprinkle with salt and pepper. Place the bowls on a sheet pan and bake for 20 – 30 minutes or until the flesh is tender. Let the bowls cool then fill them up with soup!

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