A meatless chili that is made mostly from pantry staples. The mushrooms are optional. The chili thickens up the longer it simmers. I recommend blending half the chili with an immersion blender or transferring half to a regular blender then adding it back to the pot for a thicker, less chunky chili.
Heat a large pot over medium-high heat. Add the olive oil, onion, peppers and mushrooms. Add 1 teaspoon of salt and let them cook down until the onions are translucent and mushrooms have softened. 5-7 minutes. Then add the garlic and spices and mix to coat evenly. Cook for another 2 minutes.
Add tomatoes, pumpkin, beans and veggie stock. Bring mixture to a boil then simmer for 20-30 minutes or until the chili has reduced and thickened up to your liking. The longer it simmers the thicker it will get. Taste and season with more salt, if necessary. Serve with your favorite toppings and enjoy.
For less chunky chili: once heated use and immersion blender to blend half the chili. You can also transfer half the chili to a blender. Just make sure your blender can handle warm liquid and the top is slightly vented. Hold the top with a towel and blend. Then pour back into the pot of chili.
Leftovers can be stored in an airtight container the fridge for up to 5 days.
The spiciness of the chili will depend on the chili powder that you use. I use the Whole Foods 365 brand organic chili powder. This is mildly spicy so I added extra cayenne pepper. I encourage you to taste your chili powder or start without the cayenne and taste before adding. You can always add more spice but you can’t take it out.
Recommend serving with the maple cornbread muffins.
Find it online: https://nourishedbynutrition.com/vegan-pumpkin-chili/