Step 1

Heat olive oil in large Dutch oven or stock pot over medium-high heat.

Step 2

Add onion and poblano pepper. Season with salt and pepper, and sauté stirring occasionally until soft and translucent, about 5 minutes.

Step 3

Stir in garlic, chili powder, cumin and cayenne and cook 1 minute, stirring frequently.

Step 4

Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.

Step 5

Stir in diced tomatoes, pumpkin, chickpeas, black beans, corn and broth. Add bay leaf.

Step 6

Simmer chili 15 minutes until heated through.

Step 7

Remove from heat and stir in cilantro, lime zest and juice. Season to taste with salt and pepper.

Step 8

Serve hot with suggested garnishes, as desired. Top with queso fresco crumbles or another cheese if you're not concerned with keeping the chili vegan. Enjoy!