How to make it
Heat a dutch oven or pot to medium low heat with olive oil.
Add in the diced onion, Lee Kum Kee Minced Garlic, carrot, celery and red bell pepper and cook down for 5 minutes until all softens up.
Add the Lee Kum Kee Lemongrass Chili Hoisin Sauce, cumin, salt, pepper, pumpkin pie spice and stir well.
Next add the chopped tomatoes, kidney beans, black beans and pumpkin puree, stirring all together. Bring to a boil then reduce heat and let simmer for 20 minutes.
After 20 minutes taste to see if you need to add anymore seasoning.
Garnish with fresh cilantro. Additional sides: avocado, vegan sour cream and optional vegan cornbread .