Country Pumpkin Chowder

• 2 tsp. olive oil
• 1/4 tsp. crushed red pepper
• 5 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 6-oz. pkg. soy chicken strips, cut into 1-inch lengths
• 2 cups cubed baby Dutch yellow potatoes
• 13 cup dry sherry
• 3 cups vegetarian chicken-flavored stock, hot
• 1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender
• 1 15-oz. can pumpkin puree
• 1/2 cup chopped fresh cilantro
• 2 Tbs. nutritional yeast
• 1 Tbs. tamari
• Hot pepper sauce to taste

1. Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute.
2. Add garlic, onion and bell pepper, saute for 2 minutes and add the soy chicken strips.
3. Cook for 2 minutes, and add the potatoes.
4. Cook mixture for 5 minutes, stirring frequently.
5. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.
6. Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly.
7. Add the cilantro, yeast, tamari and hot pepper sauce to taste.
8. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.

olive oil, red pepper, garlic, yellow onion, red bell pepper, soy chicken, potatoes, sherry, vegetarian chicken, tomatoes, pumpkin puree, fresh cilantro, nutritional yeast, tamari, pepper sauce

Taken from www.vegetariantimes.com/recipe/country-pumpkin-chowder/ (may not work)