Four-Bean & Pumpkin Chili
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.Advertisement
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, jalapeños, cheese and/or pepitas, if desired.
To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.
2 1/2 vegetable, 1 1/2 lean protein, 1 1/2 starch, 1/2 fat