Another Guest Blogger!

I have another guest blogger!  Allow me to introduce my friend Laura.  She is 99% vegan and she makes a fabulously, delicious vegan pumpkin chili that I asked her to share with you.  Laura has transitioned wonderfully to a plant based diet.  She cooks delicious, healthy meals at home and enjoys going out to different vegan restaurants.  We have a favorite restaurant that we love to go to after work that specializes in organic, healthy meals.  I love talking to Laura about recipes and health stuff; we set aside time in our workday to walk a few miles while we catch up on each other's lives.  I'm so happy she shared this recipe with us so enjoy everyone!  Thanks Laura :)

2 med yellow onions, chopped
1 14 oz can tomato puree
1 ½ tbsp cumin   
1 10 oz can diced tomatoes with green chilis
½ tsp chili powder  
1-1 ½ cups of pumpkin puree (approx ½  of a 29 oz can)
2  15 oz cans red kidney beans
1 15 oz can black beans
1 15 oz can corn  
1 15 oz can white kidney (cannellini) beans
16-24 oz water or vegetable stock

In a large stock pot, sauté onions in water or stock until transparent (add enough water to cover the bottom of the pot, and cook on medium heat until done).
Add cumin and chili powder, along with tomato puree. Continue to stir.  Next add diced tomatoes, corn and beans.  Stir. Add pumpkin puree and stir thoroughly.  Add water or broth to achieve desired consistency.  Simmer for at least 30 minutes, longer if possible.
Serve with your favorite cornbread, crackers, tortilla chips, or even over rice or quinoa. Great with nutritional yeast or a bit of shredded cheese.