Heat olive oil in an instant pot (saute mode) or stockpot. Add the bay leaf, onions, garlic, and jalapeno.
Add the chopped carrots, bell peppers, and frozen corn.
Add all the spice powders listed: Cayenne powder, ground cumin, ground coriander, red chili powder, and salt.
In a blender, add 2 tbsp of black bean and 2 tbsp of red kidney beans and the reserved water from the cooked/canned beans and blend to puree. Keep aside.
Add the cooked beans to the vegetables, pumpkin puree, diced tomatoes, beans puree, vegetable stock and stir well. Adjust vegetable stock according to the consistency.
If cooking in an instant pot, change to the soup mode and cook for 20 minutes on medium. If cooking in a stockpot, cook covered for 10-15 minutes on a medium flame stirring in between.
Serve with your desired topping.
Keyword chili, fall recipe, protein food, pumpkin, soup, thick soup, vegan, vegetarian chili