Pumpkin, Sweet Potato, & Black Bean Chili

• 1 teaspoon Extra Virgin Olive Oil
• 1 cup Finely Chopped Yellow Or White Onion
• 2 whole Serrano Chile Peppers, Minced (seed One, Both, Or Neither)
• 2 whole Large Garlic Cloves, Minced
• 2 teaspoons Chili Powder (ancho, Chipotle, Or Regular)
• 2 teaspoons Ground Cumin
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Cayenne Pepper (or More To Taste)
• 1 cup Unseasoned Tomato Sauce/puree
• 1 cup Pumpkin Puree
• 1 cup Pumpkin Beer (such As Southern Tier Pumking))
• 1 cup Water
• 1 teaspoon Kosher Salt, Or More To Taste
• 1/2 teaspoons Freshly Ground Black Pepper, Or More To Taste
• 1 whole (15 Oz. Size) Low-sodium Black Beans, Rinsed And Drained
• 2 cups Peeled And Cubed Sweet Potatoes

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add in the serrano peppers and garlic, and cook, stirring frequently, until soft and fragrant, about 1 minute. Stir in the spices and cook for 1 minute.
2. Add in the tomato sauce, pumpkin puree, beer, and water. Season to taste with salt and pepper. Bring mixture to a boil, reduce heat to low, add the beans and sweet potato, and simmer until the sweet potatoes are tender, the chili has thickened, and the flavors have melded, at least 1 hour.
3. Nutritional Information Per Serving:
4. 313.8 calories, 2.2 grams fat, 15.5 grams fiber, 5.1 grams sugar, 13.2 grams protein

olive oil, onion, serrano chile peppers, garlic, chili powder, ground cumin, ground cinnamon, cayenne pepper, tomato sauce, pumpkin puree, pumpkin, water, kosher salt, freshly ground black pepper, black beans, potatoes

Taken from tastykitchen.com/recipes/soups/pumpkin-sweet-potato-black-bean-chili/ (may not work)