For seasoning mix: •1 tablespoon chili powder •1 teaspoon ground cinnamon •2 teaspoons kosher salt •1/8 teaspoons ground cloves •½ teaspoon ground nutmeg •¼ teaspoon cayenne pepper For chili: •2 teaspoons olive oil •1 medium onion, diced •2 large cloves garlic, minced •2 tablespoons fresh ginger, finely minced •1 jalapeno, seeds and membrane removed, minced •2 medium carrots, diced into ½-inch cubes •4 large Portobello mushrooms, stemmed, wiped clean and cubed •2 cups frozen corn •1 (28-ounce) can fire roasted diced tomatoes •1 (15-ounce) can pureed pumpkin •1 (15 ounce) can black beans, drained and rinsed •2 cups unsalted vegetable stock For toppings: •1 extra-large or 2 small avocado, cubed •5 green onions, sliced •10 tablespoons reduced-fat shredded cheddar cheese •5 tablespoons light sour cream •2 ounces baked tortilla chips, crushed •chopped cilantro, for garnish

In a small bowl, combine everything in the seasoning mix. Set aside. Heat a large heavy pot or Dutch oven over medium-high heat. Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes. Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes. Add the seasoning mix and stir to evenly coat. Add the corn, tomatoes, pumpkin, beans and stock and mix well. Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally. When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.