Pumpkin Orange Chili

A different but very healthy and tasty chili. I use a Hokkaido pumpkin (Red Kuri Squash), which is the most common here in Denmark. *Note* if you are using Marmite, then do not add salt before tasting...

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 2  cups pumpkin, peeled and cut into 1/2-inch cubes
• 1  red bell pepper, grated
• 1  yellow bell pepper, grated
• 3⁄4 lb  veggie crumbles (mince meat substitution)
• 2 (15 ounce) cans tomato sauce (passata)
• 1  cup  orange juice, freshly squeezed
• 2 -4  garlic cloves, crushed
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can kidney beans, drained

• Spices

• 1  tablespoon chili powder
• 1  tablespoon  unsweetened cocoa powder (or to taste)
• 2  teaspoons  marmite (optional)
• 1 -2  teaspoon raw sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon allspice
•  salt and pepper, to taste

Directions

1. Combine all ingredients, except beans, in a large saucepan. Bring to a boil, then lower heat and let simmer for about 30 minute (stirring occasionally).
2. Taste, add more spices if you like.
3. Add beans. Simmer for 1-2 hours.
4. Serve and enjoy!