Comforting Chili
[Vegan]

For the Chili: 

• 2 tablespoons coconut oil
• 2 cans black beans, drained
• 1/2 cup whole corn kernels
• 2/3 cup pumpkin (medium), diced
• 2 Tomatoes medium, diced
• 1/4 Cup Onion (small), diced
• 2 tablespoons garlic, finely diced or minced
• 2 tablespoons chive or cilantro, chopped
• 2 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon roasted Geera or cumin
• 1 1/2 - 2 Cups water

For The Pickled Cabbage

• 2 cups purple cabbage, diced or shredded
• 1 tablespoon apple cider vinegar or lemon juice (adjust quantity to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder

For The Grilled Plantain:

• 1 Plantain medium ripe, sliced
• 2 tablespoons coconut oil

For The Sour Cream:

• 1/4 cup vegan mayo
• 1 tablespoon fresh chive, chopped
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder