- 2 (15 oz) cansblack beans
- ½ (8 oz) blockcheddar cheese
- 2 (14.5 oz) cansdiced tomatoes
- 2 clovesgarlic
- 2green bell peppers
- 1 small bunchgreen onions (scallions)
- 1 (15 oz) canpure pumpkin purée
- 1 mediumyellow onion
-  black pepper
-  chili powder
-  virgin coconut oil
- 1Wash and dry the fresh produce.
2 green bell peppers 1 small bunch green onions (scallions)
- 2Quarter the bell peppers lengthwise; remove and discard the stems, seeds, and membranes. Medium dice the peppers 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 peppers.
1 medium yellow onion
- 5Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 6Add the bell peppers and onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
- 7While the vegetables cook, open the cans of beans but don't drain.
2 (15 oz) cans black beans
- 8Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
2 cloves garlic
- 9Add the garlic, chili powder, cumin, and cinnamon to the saucepan; stir until fragrant, 15 to 30 seconds.
2 tbsp chili powder 2 tsp cumin ½ 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 1 (15 oz) can pure pumpkin purée 1 tsp salt ½ 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 1 cup of cheddar.
½ (8 oz) block cheddar cheese
- 13To serve, divide the chili between bowls and top with the cheddar and remaining green onions. Enjoy!