Step 1

Add the quartered mushrooms to a food processor and pulse until finely ground; you can also dice the mushrooms with a knife, but this will take a lot longer. Set aside. Add the avocado oil to a large pot over medium-high heat and allow to warm.

Step 2

Add the onion and bell pepper to the pot and sauté for 3 to 5 minutes, until the onion is translucent. Add the diced mushrooms, garlic, cumin, chipotle, thyme, paprika, and salt to the pot and mix well; sauté for an additional 3 to 5 minutes, until the spices become fragrant and the mushrooms reduce in volume.

Step 3

Saucy: add the tomatoes, pumpkin, beans, and vegetable broth to the pot and stir well. Cover the pot and bring the mixture to a boil over high heat; once boiling, remove the lid, reduce the heat to medium-low, and simmer for 10-12 minutes.

Step 4

Blend (Optional): For a creamier chili, take an immersion blender and blend approximately 1/4 to 1/3 of the mixture, to make a thicker, heartier base. You can also carefully transfer 2 cups of the chili into an upright blender, process until smooth, and return to the pot.

Step 5

warm, and as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.