Vegetarian Pumpkin Chili

• 1  - onion
• 1  - orange bell pepper
• 3 cloves - garlic
• 14 ounces - Meatless Ground Beef
• 15 ½ ounces - kidney beans
• 15 ½ ounces - canned black beans
• 15 ounces - canned pumpkin puree
• 1 ½ cups - frozen butternut squash
• 2 cans - diced tomatoes
• 2 cups - vegetable stock
• 3 tablespoons - chili powder
• 1 tbsp - ground cumin
• 2 teaspoons - smoked paprika
• 1 tsp - ground cinnamon
• 2 teaspoons - kosher salt
• 1 tsp - black pepper
• 3 tablespoons - olive oil
• ⅛  - Cilantro, green onion, chives and other favorite toppings

Instructions

1. In a heavy pot or dutch oven over medium-high heat, add olive oil. Once hot, add diced onion sauté until onions are translucent, about 7 to 10 minutes.
2. Add diced bell pepper, minced garlic, spices and Meat Free Ground, cooking for about 3 to 5 minutes until everything just starts to brown. Reduce heat to medium.
3. Drain and rinse kidney beans and black beans. Add to the pot with pumpkin puree and diced butternut squash. Stir well to combine.
4. Add canned tomatoes (don’t drain) and vegetable stock. Bring to a boil. Reduce heat to simmer, and cook for about 15 minutes.
5. Taste and adjust seasoning, as necessary. Serve with the garnish of your choice.