Four Bean And Pumpkin Chili

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onion
• 1 ½ cups chopped carrot
• 3 large cloves garlic (minced)
• 4 cups vegetable stock
• 3 cups diced pumpkin or butternut
• 1 can (400g) tomatoes
• 4 cans beans, such as black, red, butter, pinto (rinsed)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• to garnish: diced onion, sliced jalapeños, pumpkin seeds and a sprinkling of crumbled feta cheese.

Preparation

1. heat oil in a large pot over medium-high heat. add onion and cook, stirring often, until starting to brown, about 5 minutes. reduce heat to medium, add the vegetables and cook further for 4 to 5 minutes more.
2. add garlic and cook, stirring, for 1 minute.
3. stir in stock, scraping up any browned bits, and bring to a boil over high heat.
4. add pumpkin, tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using).
5. cover and return to a boil.
6. reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.
7. garnish and serve as desired.