Thick Smokey Chili, Vegan Style

• 1 Large Onion
• 1/2 Large Bok Choy
• 4 Medium Zucchini
• 2 Ancho Peppers
• 1 Red Pepper
• 1 Orange Pepper
• 3 Parsnips
• 1 Bunch Collard Greens
• 5 Cloves Garlic, Minced
• 28 ounces Can Crushed Tomatoes
• 28 ounces Water
• (2) 15 ounces Cans Pumpkin Puree (or equivalent of fresh puree)
• 1 tablespoon Ground Cumin
• 1 tablespoon Smoked Paprika
• 1 tablespoon Hot Chili Powder
• 1 teaspoon Ground Cinnamon
• Avacado For Garnish (I usually use a half of an avocado per bowl)
• Few Tablespoons Olive Oil

1. Dice up all the vegetables and set aside.
2. Slice the onion and saute it in a few tablespoons of olive oil right in your large stock pot. When soft add spices, garlic and cook briefly till fragrant. I like a lot of flavor so 1 tablespoon of some of the spices might be to much. Try two teaspoons of each to start and add more later if you like.
3. Next dump in your large can of tomatoes, water and pumpkin puree.
4. Add the rest of the vegetables then bring the soup to a boil. After it hits boiling, bring down the heat to low and let simmer with the lid on the pot till veggies are cooked to your desired tenderness.

onion, bok, zucchini, peppers, red pepper, orange pepper, greens, garlic, tomatoes, water, pumpkin puree, ground cumin, paprika, ground cinnamon, avacado, olive oil

Taken from food52.com/recipes/23201-thick-smokey-chili-vegan-style (may not work)