Vegan Pumpkin Chili

1 bag of meat-free crumbles
1 medium onion, chopped
1 cup canned pumpkin (or squash)
1 28 oz. can diced stewed tomatoes
1- 15 oz. can kidney or black beans, drained & rinsed
1 12 oz. bottle of chili sauce
1-2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon pepper

In a crock pot, combine all ingredients and slow cook on low for
3-4 hours. On the stove in a soup pot, combine all ingredients
and bring to a boil. Reduce heat, cover and simmer and for 1
hour.

Serve with your favorite chili toppings!