Vegan Pumpkin Black Bean Chili
2 tablespoons extra virgin olive oil 1 large onion, diced 6 ounces button mushrooms, diced 4 cloves garlic, minced 1 jalapeño, seeded and minced 1 pie pumpkin, peeled, seeded, and cut into bite-sized pieces 1 28-ounce can crushed tomatoes 2 14-ounce cans black beans, undrained 1/2 cup steel cut oats 4 tablespoons chili powder 3 tablespoons cumin 1 tablespoon dried oregano 1/4 cup fine cornmeal 1 cup warm water Salt and pepper, to taste
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onion, mushrooms, garlic, and jalapeño, and cook until just tender and fragrant, about five minutes. Add the pumpkin, tomatoes, beans, oats, chili powder, cumin, and oregano. Bring to a boil, reduce heat, and simmer until the oats are soft and the pumpkin is tender, about 25-30 minutes. Whisk the cornmeal with the water in a small bowl. Stir the cornmeal mixture into the chili. Season to taste with salt and pepper.