Organic vegan pumpkin chili

Organic, vegan pumpkin chili

This recipe comes courtesy of Kathy Cox from The Little Mustard Seed Cafe and Shoppe.

1 large onion, diced
1 green bell pepper, diced
3 stalks celery, diced
2  cans kidney beans, drained
1 can tomato sauce
1 can tomato paste
2 cans peeled and diced tomatoes with juice
1/2 cup  pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
salt and pepper to taste

In a large pot over medium heat, add  onion, celery and bell pepper to a small amount of water OR oil and cook 5 minutes. Stir in beans, tomato sauce and paste, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and salt and pepper. Simmer 1 hour.