Pumpkin Chili

Coat the bottom of a large pot with olive oil and place it over medium heat. Add the onion and red bell pepper. Sweat the vegetables for about 5 min , stirring frequently, until they start to soften.

• olive oil: 1 tbsp
• onion: 1
• red bell pepper: 1

Add the garlic, ground cumin, chili powder, smoked paprika, cinnamon, and ground cloves. Cook the mixture for about 1 minute more, until very fragrant, stirring constantly.

• garlic: 5 cloves
• ground cumin: 1 ½ tbsp
• chili powder: 1 ½ tbsp
• smoked paprika: 1 tsp
• cinnamon: ½ tsp
• ground cloves: ¼ tsp

Stir in the vegetable broth or ale, winter squash, canned black beans, diced tomatoes, and pumpkin puree. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 30 min , until the squash is tender and the chili is thick. You can thin it with some water if it gets too thick at any point.

• vegetable broth or ale: 1 cup
• winter squash: 3 cups
• canned black beans: 800 g
• diced tomatoes: 800 g
• pumpkin puree: 400 g

Remove the pot from heat. Taste-test the chili and add sugar if needed, then season it with salt and pepper to taste.

Ladle into bowls and serve with toppings of choice (such as avocado, pumpkin seeds).

• avocado
• pumpkin seeds