Lion's Mane Mushroom Chili

Ingredients

• 2 tablespoons of olive oil, divided2 1/2 cups pumpkin, cubed (approx half of a medium pie pumpkin)
• 1/2 teaspoon dried thyme
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon cinnamon
• 1/4 teaspoon chili powde
• 1/4 teaspoon dried sage
• Generous sprinkle of salt and pepper (plus more for seasoning)
• 1 medium onion, diced
• 3 cloves of garlic, diced
• 1 red bell pepper, chopped
• 1/2 green chili, diced (add more to increase spiciness level)
• 1 can of diced tomatoes (796 ml)
• 1 1/2 cups of black beans
• 1 1/2 cups of kidney beans
• 1 package of Lion’s Mane Mushroom Crumble
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup quinoa
• 2 cups vegetable stock
• 1 tablespoon fresh oregano, chopped
• Salt
• Freshly ground black pepper
• Preheat the oven to 425 then prepare the pumpkin for roasting by cutting it in half then scooping out the seeds (set aside for roasting) and pulp.
• Using a sharp knife, slice off the skin and cut the pumpkin into cubes.
• Add the cubed pumpkin to a large baking dish then drizzle half of the olive oil over the pumpkin then add the spices (thyme, salt & pepper, smoked paprika, cinnamon, chili powder, and sage).
• Use your hands or a spoon and mix everything together so each pumpkin cube is evenly coated with the spices.Bake the pumpkin for 25 minutes, tossing them halfway through.
• Set the pumpkin aside.
• In a large pot over medium heat, add the rest of the olive oil.
• Add the onion and saute for 3-4 minutes until they look translucent then add the garlic, red pepper, green chili and Lion’s Mane Mushroom Crumble, season with salt and pepper.
• Cook for another 3-5 minutes.
• Add the rest of the ingredients to the pot except the oregano, bring the chili to a boil, then lower the heat and simmer covered for 20 minutes.
• Taste the chili and adjust seasoning if necessary, finally stir in the oregano and serve.
• Garnish with a few slices of avocado and cilantro if desired.Enjoy!