Vegetarian Fresh Pumpkin Chili

1. 1

   Bring a large pot of salted water to a boil. Add pumpkin; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a blender.

2. 2

   Combine 2 cups water and vegetable bouillon in a saucepan; bring to a boil. Cook and stir until cube is dissolved, about 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.

3. 3

   Pour broth into the blender with pumpkin. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.

4. 4

   Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add onions and cook until lightly browned, about 3 minutes. Add ground beef substitute; cook and stir until heated through, about 3 minutes. Stir in kidney beans, black beans, tomato, and corn until combined.

5. 5

   Mix pumpkin-broth mixture into the skillet. Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg. Reduce heat to medium-low and cook until flavors combine, about 15 minutes.

* Per serving · 4 servings · Values may vary.