This creamy pumpkin chicken chili is perfect for these cold winter months- it's so warming & hearty, plus it's completely vegan & gluten free, so you can eat it with no guilt!
To make the chicken, add your vegetable broth (however much liquid the package of TVP says you need to rehydrate the amount you use) along with the spices and tamari to a pot & bring to a boil.
Place your dry TVP in a bowl, and cover with the boiling liquid. Cover & let sit until the TVP has absorbed all the liquid. Always make a little extra liquid than recommended, incase you need to add more. Set your TVP aside while you work on the chili itself.
In a stock pot over medium heat, add your oil & once shimmering, add in your onion, carrot, celery, & garlic- and allow to cook almost cooked through, about 10 minutes. Stir frequently.
Remove from the pot & place in a bowl. Add some more oil to the pot, and add in your TVP. Cook until slightly browned, then add back in your cooked vegetables, along with your dried spices & fresh herbs. Cook for another minute until all the flavors have combined.
Add in your vegetable broth & pumpkin puree, and stir to combine. Bring to a boil & reduce to a simmer, adjust seasoning if necessary. Allow to cook for 5 minutes over low heat.
Drain & rinse your white beans, and add them to the pot along with your creamer. Stir to combine, bring back to a light boil just to help the beans warm through.
Serve with fresh parsley and crushed red pepper on top.