Smoky Chipotle Vegetarian Chili

• 1 medium onion, diced
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chili powder
• 2 tablespoons chopped chipotle chilis (packed in adobo sauce)
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• one 15-ounces can pumpkin puree
• two 14-ounce cans fire roasted diced tomatoes
• one 14.5-ounce can crushed tomatoes
• one or two 15.5-ounce cans beans (black, pinto or kidney)
• one 15.5-ounce can hominy (yellow or white)
• 1-2 cups vegetable broth-depending on desired thickness
• 1 ounce unsweetened chocolate, chopped

1. In a large pot over medium heat, saute the onion and bell pepper in the olive oil. When translucent, about 3 to 5 minutes, add the garlic and saute for an additional minute.
2. Stir in the oregano, chili powder, coriander, cumin, and chipotle. Reduce the heat to medium-low and add the pumpkin, stirring to break it up.
3. Add the diced tomatoes, crushed tomatoes, beans, hominy, and broth and bring to a simmer. Stir the chili often to prevent scorching.
4. Add the chopped chocolate and stir to melt and combine it. Allow the chili to simmer for at least an hour. Salt as desired
5. Now the fun part: Eat it! However, if you let it sit a day, it will taste even better. Serve with the usual suspects: grated cheese (dairy or soy), sour cream (dairy or soy), tortilla chips, chopped onions, etc.
6. to garnish, serve with shredded cheese and sour cream-be sure to use vegan products if you are avoiding animal products.

onion, bell pepper, garlic, olive oil, fresh oregano, chili powder, chipotle chilis, ground coriander, ground cumin, pumpkin puree, tomatoes, tomatoes, beans, hominy, vegetable brothdepending, chocolate

Taken from food52.com/recipes/15963-smoky-chipotle-vegetarian-chili (may not work)