2 tablespoons vegetable oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1-1/2 cups mushrooms, sliced
1/2 cup green pepper, diced
1-1/2 cups cooked kidney beans (or a 15 oz. can, drained)
1 cup cooked hominy (or a 15 oz. can, drained)
1 can pumpkin puree
1 can roasted tomatoes, diced
2 cups water
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder, more or less to suit your taste buds
1 teaspoon sea salt
Heat oil in a large pot over medium heat. Add onions and garlic and saute until soft, about five minutes. Add the mushrooms and green pepper to the pot. Cook for another five minutes.
Add the rest of the ingredients in the order listed above. Bring to a boil, then reduce the heat to low and simmer uncovered for approximately 30 minutes. You may want to add more water, so keep an eye on the pot. If the chili becomes too thick, add more water as needed. Salt to taste and serve immediately. It’s delicious served with skillet corn bread from Veganomicon, which Well Vegan posted here.
Green Tip: Instead of buying canned foods, such as beans and hominy, try buying the dry version and cooking them beforehand in a pressure cooker. Buying foods in the bulk section, typically saves money and packaging that either needs to recycled or thrown away. Bring your own containers when you can.