- 1 (15 oz) canblack beans
- ¼ (8 oz) blockcheddar cheese
- 1 (14.5 oz) candiced tomatoes
- 1 clovegarlic
- 1green bell pepper
- ½ small bunchgreen onions (scallions)
- ½ (15 oz) canpure pumpkin purée
- ½ mediumyellow onion
-  black pepper
-  chili powder
-  virgin coconut oil
- 1Wash and dry the fresh produce.
1 green bell pepper ½ small bunch green onions (scallions)
- 2Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Medium dice the pepper into ½-inch cubes and transfer to a medium bowl.
- 3Preheat a medium saucepan over medium-high heat.
- 4While the saucepan heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces and add to the bowl with the pepper.
½ medium yellow onion
- 5Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
½ tbsp virgin coconut oil
- 6Add the bell pepper and onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
- 7While the vegetables cook, open the can of beans but don't drain.
1 (15 oz) can black beans
- 8Trim off and discard the root end of the garlic; peel and mince or press the garlic.
1 clove garlic
- 9Add the garlic, chili powder, cumin, and cinnamon to the saucepan; stir until fragrant, 15 to 30 seconds.
1 tbsp chili powder 1 tsp cumin ¼ tsp cinnamon
- 10Add the beans, diced tomatoes, and pumpkin purée to the saucepan; season with salt and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
1 (14.5 oz) can diced tomatoes ½ (15 oz) can pure pumpkin purée ½ tsp salt ¼ tsp black pepper
- 11Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Stir ¾ of the green onions into the chili and save the rest for garnishing.
- 12Coarsely grate ½ cup of cheddar.
¼ (8 oz) block cheddar cheese
- 13To serve, divide the chili between bowls and top with the cheddar and remaining green onions. Enjoy!