Pumpkin Chili Mac

🧂 Ingredients

• 1 pound pasta
• 1 wheel smoked vegan cheddar

  grated
• ¼ cup cilantro

  chopped
• 1 lime

  cut in wedges
• 1 tbsp olive oil
• 1 small sugar pie pumpkin (about 2 cups)

  seeded, peeled and cut in cubes
• 1 yellow onion

  diced
• 4 red baby bell peppers

  chopped
• 2 jalapenos

  seeded and chopped
• 3 tbsp tomato paste
• 2 cups water
• 2 cans pinto beans

  rinsed and drained
• 1 cup frozen corn
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin

Instructions

• 1 Cook pasta on the back burner and reserve until assembly.
• 2 Heat a large saucepan over medium heat and add olive oil. Sauté pumpkin for 5
  minutes stirring occasionally to get some color.
• 3 Add onions, peppers and jalapeño and continue to cook stirring occasionally for
  8-10 minutes until onions are fragrant and translucent and peppers are soft.
  Pumpkin will be almost cooked through.
• 4 Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder
  and cook stirring often for 5 minutes. The tomato paste will darken and
  caramelize.
• 5 Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered
  stirring every 3-4 minutes to make sure there is no burning on the bottom.
• 6 While chili cooks, grate smoked cheddar wheel on a box grater and reserve.
• 7 Check that pumpkin in the chili is fork tender, if so, it is finished. Add
  cilantro if desired.
• 8 In a bowl, layer chili, cheese, pasta, more chili, cheese and pasta. Stir then
  garnish with cilantro and lime wedge.

Nutrition Info