Spicy Pumpkin and Black Bean Tempeh Chili

Happy Halloween, pals. I'm sure you're celebrating right now and creeping people out in a hilariously clever way. You think ahead like that.

Me, I'm hiding in the dark from trick or treaters because of how I'm terrible at Halloween and slipping quicker than I'd like into the type of miserly neighbor who does things like, oh, for example, cook dinner by flashlight so as not to make myself visible to the children and teens--oh God, especially the teens--who only want to spread and receive joy and/or mischief.

You have to understand, though. Since college, I've lived mostly in apartment buildings with other young (but not that young) people and no one trick or treats in those kinds of buildings. And now, I live in a small house with a couple of apartments on a street with REAL people. And it didn't occur to me that some of these REAL people would come by and want candy until they were coming by and wanting candy. And I wanted, badly, to go to them with high fructose corn-syrup and smile and be so excited about their costumes. I wanted this badly.

But, as I've explained, that didn't really work out. Although, I did make a totally so-great chili with like everything in my refrigerator. Including pumpkin! YEAH. So, I guess the night turned out alright.

And next year, I am going to get all the candy. Swearsies.

2 tablespoons olive oil
1 small carrot, chopped
1 small onion, chopped
1 red jalapeño or other pepper, chopped
2-3 cloves garlic, chopped
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon coriander
salt
4 ounces tempeh, crumbled
about 6 crimini mushrooms, chopped
1 (14 ounce) can whole tomatoes, with their juice
1/2 (14 ounce) can black beans, no juice
1/2 cup corn
1/2 cup pumpkin puree
1/4 cup cilantro

Heat the olive oil over medium-low in a dutch oven or other heavy soup pot. Add the carrot, onion, jalapeño, and garlic. Stir a bit, then add the dry spices and a sprinkle of salt. Continue cooking until the onions begin to soften.

Add the tempeh and mushrooms and continue cooking, browning these things, for a couple of minutes more. Stir in the tomatoes, beans, corn, and pumpkin, breaking up the tomatoes with your spoon. Simmer all for about 15 minutes or so, until the flavors are blended and the carrots have cooked.

Season to taste with more salt. Garnish with cilantro. Yours might not even be wilting!

This is vegan, but not if you also garnish with cheddar cheese and sour cream, which really help you forget your accidental mean-neighborness.

[With thanks to.]