four bean and pumpkin chili

Serves: 4

Ingredients:
1 tablespoon extra-virgin olive oil
3 cups chopped onion
1 ½ cups chopped carrot
3 large cloves garlic (minced)
4 cups vegetable stock
3 cups diced pumpkin or butternut
1 can (400g) tomatoes
4 cans beans, such as black, red, butter, pinto (rinsed)
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon cayenne pepper, or to taste
to garnish:  diced onion, sliced jalapeños, pumpkin seeds and a sprinkling of crumbled feta cheese.

Method:
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 the vegetables and cook further for 4 to 5 minutes more.
add garlic and cook, stirring, for 1 minute.
stir in stock, scraping up any browned bits, and bring to a boil over high heat.
add pumpkin, 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.
garnish and serve as desired.