Hearty Vegetable Pumpkin Chile

• 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

• 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

• 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
  

1. In a small bowl, combine everything in the seasoning mix.  Set aside.
2. Heat a large heavy pot or Dutch oven over medium-high heat.
3. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.
4. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
5. Add the seasoning mix and stir to evenly coat.
6. Add the corn, tomatoes, pumpkin, beans and stock and mix well.
7. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
8. When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings. 
   

• Calories: 232 calories
• Total Fat: 7g
• Cholesterol: 19mg
• Sodium: 674mg
• Carbohydrates: 35g
• Fiber: 9g
• Sugar: 8g
• Protein: 7g