Heat up a large 6 quart pot to medium high heat and add olive oil and onions and bell peppers. Sautee until edges turn dark and crisp, about 7-10 minutes. Add turnips and butternut squash, cook another 5 minutes. Add butter, melt and add cornmeal, mixing everything together for 1-2 minutes. Add water and let mixture thicken. Lower heat, then add pumpkin puree, tomato paste and vegetarian broth, all the seasonings, molasses, and brown sugar.
Let simmer for at least 1 hour. The flavors continue building as it simmers. I usually simmer mine for close to 3 hours. When you are getting ready to serve, add the beans and corn and cook for just another 30 minutes. This helps the beans and corn retain their texture, especially the beans. Serve hot with plenty of options for toppings.
I make this on the stove top because this is one my favorite recipes and I like to be hands on. You can definitely make this in the slow cooker, just cook on high for 6 to 8 hours.
This recipe was inspired by a recipe from The Kitchn. I have made many changes to the original recipe.
You can omit the turnip or replace it with more butternut squash or even sweet potato but I simply love turnips, and they don't get enough attention so I love using them here.