Pumpkin Black Bean Chili

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 (15 oz) can pumpkin purée
• 1 (28 oz) can diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup frozen corn
• Toppings: sour cream, shredded cheese, cilantro, tortilla chips

1. 1Warm the oil in a large pot over medium heat. Add the onion and bell pepper and cook until soft, 6–8 minutes.
2. 2Add the garlic, chili powder, cumin, paprika, cinnamon and salt and stir for 1 minute.
3. 3Stir in the pumpkin, tomatoes, beans and broth. Bring to a simmer.
4. 4Cook uncovered 20–25 minutes, stirring now and then, until thick. Stir in the corn for the last 5 minutes.
5. 5Taste and add more salt if needed. Serve with your favorite toppings.

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