Chipotle Bourbon Pumpkin Chili

Heat the olive oil (1 tbsp) in a large pot over medium-high heat. Add the onion (1 medium) and sauté until it is soft and brown, about 8 minutes. Add the garlic (3 cloves) and red peppers (1 medium) and continue to cook until the red peppers are soft, about 5 minutes. Add the chili powder (2 tsp), cumin (1 tsp), and sea salt (2 tsp) and let it cook for 1 minute more. Start 14m timer

Add the bourbon (0.5 cup) and bring the pot to a boil. Add the pumpkin puree (14 ounce), crushed tomatoes (28 ounce), kidney beans (19 ounce), navy beans (19 ounce), butternut squash (1 small), chipotle in adobo (1 tbsp), and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the frozen corn (2 cups) to the pot and let it cook for 5 minutes. Season to taste with [sea salt]. Start 35m timer

Serve the pumpkin chili with some minced [chives or green onions] and a little [vegan cheddar shreds] on top.