Vegan Pumpkin Chili

Ingredients and Weight:

• Pumpkin: 1 kg (2.2 pounds)
• Red bell peppers: 2, chopped
• Yellow bell peppers: 2, chopped
• Green bell peppers: 2, chopped
• Onion: 1 large, chopped
• Garlic: 4 cloves, minced
• Vegan chili powder: 3 tablespoons
• Cumin: 1 teaspoon
• Coriander: 1 teaspoon
• Salt: To taste
• Black beans (cooked): 1 cup
• Kidney beans (cooked): 1 cup
• Corn kernels (fresh or frozen): 1 cup
• Tomatillo (or green tomato): 3-4, chopped (available in many supermarkets)

Preparation Time: 30 minutes

Cooking Time: 45-55 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Peel and dice the pumpkin into small cubes. Set aside.
3. In a large pot, combine all the chopped peppers and onions. Add the minced garlic and cook for about 5 minutes on medium heat.
4. Add the vegan chili powder, cumin, and coriander and stir for a minute.
5. Add the diced pumpkin and stir fry for about 3-4 minutes.
6. Pour in enough water to cover all the ingredients and bring to a boil. Reduce heat and let it simmer for about 20 minutes.
7. Add the cooked beans (black and kidney beans) and corn kernels. Stir well and let it cook for another 10-15 minutes.
8. Season with salt and adjust the heat to your preference. The chili should be quite spicy but also creamy from the pumpkin.
9. Serve hot with rice or vegan bread of choice.

Nutritional Information: (Based on estimated values) Calories: Approx. 300 per serving (without rice or bread) Fat: 5g Carbohydrates: 50g Protein: 15g Fiber: 8g

Dish Characteristics:

• Vegan-friendly
• Spicy yet creamy from the pumpkin
• Full of flavor from the combination of beans and peppers
• A hearty dish that's perfect for colder weather or a comforting meal

User Comments:

1. "This Vegan Pumpkin Chili is a real crowd-pleaser! The combination of flavors is superb." - John Doe, New York City
2. "The addition of pumpkin gives the chili a unique and creamy texture that I really enjoy." - Jane Smith, San Francisco Bay Area
3. "This dish is perfect for colder evenings. It's hearty, filling, and tastes even better the next day!" - Michael Johnson, Los Angeles
4. "As a vegan, I was impressed with how flavorful this chili is despite being plant-based." - Sarah Williams, Chicagoland Area
5. "My family loved this dish! It's a great way to introduce more veggies into our diet." - Emily Brown, Houston Texas Region

Special Precautions and Tips:

• Make sure to use ripe and fresh ingredients for best flavor and texture.
• Adjust the heat by adding more or less vegan chili powder as per preference.
• If you want to make this dish even creamier, you can add some vegan cream or coconut milk at the end of cooking.