Vegetarian Pumpkin Chili with Corn

Cook’s Notes: Spicy, easy, and filling. You can substitute 1 cup of vegetable stock or broth for the beer.

2 cups chopped onion
1 red bell pepper, seeded and chopped
2 (14.5 oz) cans diced tomatoes – do not drain
15 oz can pinto beans in chili sauce – do not drain
15 oz can black beans, rinsed and drained
15 oz can corn, rinsed and drained
2 cups (15 oz can) pumpkin puree – not pumpkin pie filling
1 cup beer
1/ 2 cup cashews
1 Tablespoon Mild Chili Spice Mix
1 tsp minced garlic cloves
1 tsp cumin
1 tsp unsweetened cocoa powder
1/4 tsp cinnamon powder
Salt & pepper (to taste)

In a large (6-quart) soup pot, cook the onion and bell pepper with a bit of olive oil. Stir and cook for about 5 minutes until softened.

Add everything else to the pot. Bring to a boil, then lower heat to low and simmer for approximately 1 hour.

Adapted from makemethod