Pumpkin and Black Bean Chili

INGREDIENTS

1 medium pumpkin (can substitute other orange-fleshed squashes, like butternut), peeled and cut into 1-inch pieces

3 carrots, cut into 1-inch pieces

3/4 cup olive oil

2 bell peppers, chopped into 2-inch pieces

1 large onion, chopped

6 garlic cloves, minced

4 cups broth

2 10-ounce cans diced tomatoes, with liquid

2 16-ounce cans black beans, drained
2 jalapeño peppers, minced

2 cups corn, fresh or frozen

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Add onion, sautéing until fragrant, about three minutes. Add garlic, pumpkin,  and carrot. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, bell pepper, beans, corn, and jalapeños, then stir in the chili powder, cinnamon, cumin, and lemon juice. Bring the mixture up to a simmer, then reduce the heat, cover, and cook for at least 1 hour, or until the pumpkin and carrot are tender. The longer it cooks, the more the flavours blend, so give it time if you can. 

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.