Pumpkin Black Bean Chili
1 onion, diced
3 cloves of garlic, minced
4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)
1 cup frozen corn
2 cups fresh pumpkin puree (or 1-15 oz can)
2-15 oz cans or 1-28 oz can fire-roasted diced tomatoes, with liquid
1 cup hearty fall or winter beer (or sub vegetable broth)
1-1/2 tbsp smoked paprika
3 tsp chili powder
1-1/2 tsp dried oregano
1 tsp rubbed sage
1/4 tsp cayenne
Heat 1/4 cup water in a large stock pot and add onion. Saute for 3 minutes, or until translucent. Add garlic and saute for an additional 2-3 minutes, until fragrant.
Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes.
Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.
Season with salt and pepper to taste, and serve. Garnish with vegan cheese and chopped green onion.
Original photo and recipe found at The Ordinary Vegetarian
