Vegan Pumpkin Chili

Ingredients:

For seasoning mix:

• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1/8 teaspoons ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper

For chili:

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 2 tablespoons fresh ginger, finely minced
• 1 jalapeno, seeds and membrane removed, minced
• 2 medium carrots, diced into ½-inch cubes
• 4 large Portobello mushrooms, stemmed, wiped clean and cubed
• 2 cups organic corn
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 (15-ounce) can pureed pumpkin
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups unsalted vegetable stock
• Avocado and cilantro (for topping)

Directions:

1. In a small bowl, combine everything in the seasoning mix.  Set aside.
2. Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.  Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
3. Add the seasoning mix and stir to evenly coat.  Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.  When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.