recipeName: four bean and pumpkin chili
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.
steps: 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.
NER: extra-virgin olive oil onion carrot garlic vegetable stock pumpkin tomatoes beans chili powder cumin cinnamon salt cayenne pepper onion jalapeño pump feta