Vegan Pumpkin Chili IngredientsPumpkin (around 3 lbs)½ cup unsalted margarine&fr

Vegan Pumpkin Chili IngredientsPumpkin (around 3 lbs)½ cup unsalted margarine½ cup olive oil½ cup finely ground cornmeal2 red bell peppers, chopped1 celery stalk, chopped2 tablespoons tomato paste4 cups Jain broth2 cups diced tomatoes2 cans worth of red kidney beans, with salt only no other ingredients2 cups corn1 tablespoon chili powder1 teaspoon cinnamon1 teaspoon cuminSalt and freshly ground black pepper, to tasteBalsamic vinegar, to tasteSoy sauce to tasteDirectionsPeel the pumpkin, cut in half, remove the seeds and set aside for roasting, then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, take outer portion offIn soup pot (it should hold at least 6 quarts), heat the margarine and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, celery, bell peppers, and tomato paste. Cook, stirring frequently, for about 10 minutes.Add the Jain broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and soy sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender.Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Made Jain and edited for some ingredients by Yummy Vegan -- source link

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