Vegetarian Fresh Pumpkin Chili - cooking recipe

Ingredients

2 cups peeled, cubed pumpkin
2 cups water
1/2 cube vegetable bouillon
1 tablespoon oil, or as needed
1 clove garlic, minced, or to taste
1 large onion, diced
1 1/3 (12 ounce) packages ground beef vegetarian substitute (such as MorningStar(R))
1 cup kidney beans
1 cup black beans
1 large tomato, diced
1 cup corn
1 pinch brown sugar
1 pinch dried cilantro, or to taste
1 pinch ground black pepper, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground coriander, or to taste
1 pinch ground cumin, or to taste
1 pinch ground ginger, or to taste
1 pinch ground nutmeg, or to taste

Preparation

Bring a large pot of salted water to a boil. Add pumpkin; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a blender.
Combine 2 cups water and vegetable bouillon in a saucepan; bring to a boil. Cook and stir until cube is dissolved, about 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
Pour broth into the blender with pumpkin. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add onions and cook until lightly browned, about 3 minutes. Add ground beef substitute; cook and stir until heated through, about 3 minutes. Stir in kidney beans, black beans, tomato, and corn until combined.
Mix pumpkin-broth mixture into the skillet. Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg. Reduce heat to medium-low and cook until flavors combine, about 15 minutes.