Four-Bean & Pumpkin Chili

Serves 8

Preparation time: 1 hour, 15 minutes

1 tablespoon extra-virgin olive oil

3 cups chopped onion

1 1/2 cups chopped carrot

3 large cloves garlic, minced

4 cups low-sodium vegetable broth

3 cups diced pumpkin or butternut squash

1 (28-ounce) can no-salt-added crushed tomatoes

4 (15-ounce) cans low-sodium beans, such as black, great northern, pinto and red, rinsed

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/4 teaspoon cayenne pepper, or to taste

Diced onion, sliced jalapenos, Cotija cheese and/or pepitas for garnish

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Reduce heat to medium, add carrot and continue cooking, stirring often, until the vegetables are soft, 4 to 5 minutes more. Add garlic and cook, stirring, for 1 minute.

Stir in broth, scraping up any browned bits, and bring to a boil over high heat. Add pumpkin (or squash), tomatoes, beans, chili powder, cumin, cinnamon, salt and cayenne (if using). Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, until the pumpkin (or squash) is tender, about 30 minutes.

Serve garnished with onion, jalapenos, cheese and/or pepitas, if desired.

By Danielle Centoni

Tribune Content Agency

This vegetarian chili has a fragrant touch of cinnamon for added flavor. Let diners top it with whatever suits their taste.