white onion bell peppers mushrooms canned corn kidney beans pumpkin puree diced tomatoes vegetable broth
cumin cinnamon garlic chili powder salt pepper
©Kirsten Nunez
Warm oil in a large pot. Add the bell peppers, mushrooms, and onions. Sauté until tender, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.
©Kirsten Nunez
Add the spices. Toss until the vegetables are fully coated, and then add the remaining ingredients to the pot. Mix well.
©Kirsten Nunez
Simmer for 35 to 40 minutes, or until the liquid is thick and reduced. Keep in mind that the liquid will thicken as the chili cools.
©Kirsten Nunez
Garnish with vegan shredded cheddar cheese, chopped scallions, avocado, and fresh parsley or cilantro, or any of your other favorite toppings.
©Kirsten Nunez