Black Bean & Pumpkin Chili with Cheddar.

  • 2 (15 oz) cans
    black beans
  • ½ (8 oz) block
    cheddar cheese
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2 cloves
    garlic
  • 2
    green bell peppers
  • 1 small bunch
    green onions (scallions)
  • 1 (15 oz) can
    pure pumpkin purée
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    chili powder
  •  
    cinnamon
  •  
    cumin
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 green bell peppers
    1 small bunch green onions (scallions)
  • 2
    Quarter 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.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    While 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
  • 5
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 6
    Add the bell peppers and onion to the saucepan; cook, stirring frequently, until softened, 3 to 5 minutes.
  • 7
    While the vegetables cook, open the cans of beans but don't drain.
    2 (15 oz) cans black beans
  • 8
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 9
    Add 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
  • 10
    Add 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
  • 11
    Trim 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.
  • 12
    Coarsely grate 1 cup of cheddar.
    ½ (8 oz) block cheddar cheese
  • 13
    To serve, divide the chili between bowls and top with the cheddar and remaining green onions. Enjoy!