Ingredients:
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
chopped cilantro, for garnish

 

Yield:  10  servings; 1Cup plus topping

 

Directions:
In a small bowl, combine everything in the seasoning mix. Set aside.
Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
Add the seasoning mix and stir to evenly coat. Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally. When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.
Nutrition Information: Size: 1 cup plus toppings* ; Calories: 205 ; Fat: 5.7g ; Carb: 35 g ; Fiber: 9 g; Protein: 7 g; Sugar 8 g
Sodium: 674 mg ;Cholest 19 mg

*Nutrition info for toppings includes ½ a green

Adapted from SkinnyTaste.com  posted November 11, 2015  by Gina