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Hearty Vegetable Pumpkin Chile

kept bytspengler

For seasoning mix:
1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoons ground cloves
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper

For chili:
2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeno, seeds and membrane removed, minced
2 medium carrots, diced into ½-inch cubes
4 large Portobello mushrooms, stemmed, wiped clean and cubed
2 cups frozen corn
1 (28-ounce) can fire roasted diced tomatoes
1 (15-ounce) can pureed pumpkin
1 (15 ounce) can black beans, drained and rinsed
2 cups unsalted vegetable stock

For toppings:
1 extra-large or 2 small avocado, cubed
5 green onions, sliced
10 tablespoons reduced-fat shredded cheddar cheese
5 tablespoons light sour cream
2 ounces baked tortilla chips, crushed
chopped cilantro, for garnish



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