This vegan pumpkin chili makes good use of winter vegetables like carrots and mushrooms for a tasty and filling stew. Nothing fancy, just stick to your ribs cold weather food.
Heat a large pot over medium heat with the oil. Add the mushrooms and sauté for five minutes to help sear the mushrooms and draw out the water. Add the onions and cook for another couple of minutes, or until softened.
Stir in the pumpkin pieces and cook for an additional 5 minutes, or until slightly browned. Add the garlic and spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, followed by the tomatoes.
Stir in the pumpkin, beans, and water. Increase the heat to bring the chili to a low boil, then reduce the heat to low and simmer for about 30 minutes, or until the pumpkin is tender. Take the pot off the heat and stir in the kale.
• To make the pumpkin puree, choose a 500 gram pumpkin, cut it in half, and remove the seeds. Roast cut-side down at 200C for about half an hour, or until the skin can be easily pierced with a fork. Scoop out the flesh, mash with a fork, and there's your puree. Better yet, roast a really big pumpkin (butternut, hokkaido, buttercup) and freeze the extra puree for later.
* My favourite iteration of this chili was made with shiitake mushrooms, but it's very good with regular button mushrooms, which is what I use most of the time.
** A standard sized can of black beans can be used in place of the cooked beans.