- Heat the oil in a large pot set over medium to medium-high heat. Add the onion, green pepper, carrot and garlic and cook and stir 5 minutes.
- Add remaining ingredients to the pot, except cilantro or green onions, and bring to chili to a gentle simmer, adjusting the heat as needed to maintain that simmer (small bubbles should just break on the surface.)
- Loosely cover the pot (don’t completely cover, steam needs to escape.) and gently simmer chili for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and the chili is rich in flavour. Thin with a bit more stock, if you find it too thick.
- Sprinkle bowls of the chili with chopped cilantro or sliced green onions, to taste. If desired, serve the chili with tortilla chips, grated cheese, sliced jalapeños and sour cream, for dipping or topping the chili with.
For a festive presentation, serve the chili out of a hollowed out, medium-sized pumpkin.