Ingredients:
– 2 tbsp. olive oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2-3 cloves garlic, minced
– 1 tbsp. cumin seeds
– 1 large red bell pepper, chopped
– 1 tbsp. chili powder
– 2 tsp. oregano
– 1/2 tsp. cinnamon
– 1 28 oz. can diced tomatoes
– 1 15 oz. canned unsweetened pumpkin
– 1 15 oz. black beans, drained and rinsed
– 1 15 oz. small white beans, drained and rinsed
– 2 cups vegetable or chicken stock.

Optional garnishes:
– Minced green scallions
– Shredded cheese
– Salted pumpkin seeds

Instructions:
1. Heat heavy pan over medium heat and add olive oil.
2. Add onion, celery, garlic and cumin seeds.  Saute until onions are translucent.
3. Add red bell pepper, chili powder and oregano.  Saute a few minutes more until bell pepper starts to soften.
4. Add cinnamon, tomatoes, pumpkin and beans.
5.Add stock and let it heat through.
6. Turn heat down to low.  Simmer, stirring occasionally, for 20 to 30 minutes.
7. Check the seasoning; add more chili if you like it spicier, or more stock if needed.
8. Let cook another 10 minutes; add salt to taste.  This freezes well.

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