Ingredients
Units
Scale
- 2 tablespoons of olive oil, divided
- 2 1/2 cups pumpkin, cubed (approx half of a medium pie pumpkin)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried sage
- Generous sprinkle of salt and pepper (plus more for seasoning)
- 1 medium onion, diced
- 3 cloves of garlic, diced
- 1 red bell pepper, chopped
- 1/2 green chili, diced (add more to increase spiciness level)
- 1 can of diced tomatoes (796 ml)
- 1 1/2 cups of black beans
- 1 1/2 cups of kidney beans
- 1 package of Lion’s Mane Mushroom Crumble
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoon fresh oregano, chopped
- Salt
- Freshly ground black pepper
Instructions
- For the roasted Pumpkin
- Preheat the oven to 425 then prepare the pumpkin for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp. Using a sharp knife, slice off the skin and cut the pumpkin into cubes. Add the cubed pumpkin to a large baking dish then drizzle half of the olive oil over the pumpkin then add the spices (thyme, salt & pepper, smoked paprika, cinnamon, chili powder, and sage). Use your hands or a spoon and mix everything together so each pumpkin cube is evenly coated with the spices.
- Bake the pumpkin for 25 minutes, tossing them halfway through. Set the pumpkin aside.
- For the Chili
- In a large pot over medium heat, add the rest of the olive oil. Add the onion and saute for 3-4 minutes until they look translucent then add the garlic, red pepper, green chili and Lion’s Mane Mushroom Crumble, season with salt and pepper. Cook for another 3-5 minutes.
- Add the rest of the ingredients to the pot except the oregano, bring the chili to a boil, then lower the heat and simmer covered for 20 minutes. Taste the chili and adjust seasoning if necessary, finally stir in the oregano and serve. Garnish with a few slices of avocado and cilantro if desired.
- Enjoy!
- *For a thinner chili add water and for a thicker chili simmer until desired consistency is reached.
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