I love black beans & pumpkin… so why not combine them?! Perfect recipe for a cool fall day or a snowy winter one. Easy & vegetarian!
Ingredients:
1 yellow onion, diced
1 bell pepper, diced
2 tbl olive oil
6 garlic cloves, chopped
3 c vegetable broth
1 c of sweet corn (canned or frozen)
3- 15 oz cans of low sodium black beans, rinsed and drained
2 c pumpkin
1 -28 oz can of diced tomatoes
2 tbl parsley flakes
3 tsp chili powder
2 tsp smoked paprika
1-2 tsp cayenne pepper (to taste)
3 tsp ground cumin
2 tsp dried oregano
Salt and pepper to taste
Directions:
In a large Dutch oven, sauté the onion and bell pepper in the olive oil. Add garlic and continue to sauté for one additional minute. Then add the remaining ingredients. Bring to a slight boil and then turn the burner down to the lowest flame. Simmer for 4-6 hours. Top with jalapeños, low fat cheddar, etc.
